Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality

Iraq Dinar/News is a popular topic among many topics this board offers.

See the footer of the board for our Facebook and My business pages.

Be sure and join our Dinar Only Newsletter Email list. It is located on the right. Your User Account Email when joining the board is for with in Neno's Place use of board information which you can control in your profile settings.

Neno

NOTES:
For "Advertising" with in my board to our Membership and Visitors see our "Sponsor Ad Info" in the Navbar. Neno's Place receives a low of 50,000 views a week to over 100,000 plus many times thru out the year.

I can be reached by phone or text 7am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.
Established in 2006 as a Community of Reality

Longest Dinar holding Community. Reach Admin by Private Message. Copyright © 2006-2017


Buttered Brussels Leaves

Share

Lobo
Moderator
Moderator

Posts : 18029
Thanked : 883
Join date : 2013-01-12

Buttered Brussels Leaves

Post by Lobo on Fri 22 Jan 2016, 2:15 am


Buttered Brussels Leaves

Be the first to Write a Review
Prep Time: 10 minutes
Cook Time: 7 minutes
Servings: 4 to 6
Karen Mordechai of Sunday Suppers likes to serve these bright and lightly crisp brussels sprout leaves with Thanksgiving dinner to add some healthful greens to the meal.



  • Printer Friendly Version






  • 146

Ingredients:


  • 2 Tbs. unsalted butter
  • 2 garlic cloves, smashed and chopped
  • 6 cups brussels sprouts, pulled apart into leaves and cores discarded

Directions:

In a large sauté pan over medium-high heat, melt the butter. Add the garlic and sauté until barely browned, 1 to 2 minutes. Using a slotted spoon, transfer the garlic to a small bowl and set aside.

Add the brussels sprout leaves to the pan and sauté until bright green, about 5 minutes. Add the garlic and toss to combine. Serve immediately. Serves 4 to 6.

Adapted from Sunday Suppers, by Karen Mordechai (Clarkson Potter, 2104).

    Current date/time is Fri 09 Dec 2016, 7:34 am