Sautéed Shredded Brussels Sprouts with Leek
Preparation and cooking time: 10 minutes
I'm learning that these little green 'cabbages' are very versatile, and the key to good sprouts is not overcooking. Shredding, followed by a quick sauté is perfect.
Ingredients:
- 14 - 18 medium Brussels sprouts, 300gr, 10.6oz
- 1 medium leek, 80gr, 2.8oz, trimmed weight
- 1 tbs olive oil, 13.5gr, .48oz
- 1/4 tsp sea salt, 1.5gr, .05oz
Instructions:
- Slice off stem end of sprouts and remove any wilted or damaged leaves. Thinly slice the sprouts, cutting the larger ones in half first.
- Trim the leek, cut in half the long way. Thinly slice half of the leek, reserving the rest for another use.
- Heat oil in a medium nonstick skillet over medium-high heat.
- Add leeks and sprouts. Sauté until they start to develop brown spots but are still crisp tender, about 7 minutes, stirring often.
- Remove, sprinkle with sea salt and serve.
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Nutrition Information |
General Technical Details and Disclaimer:
Measurements in this color are actual measurements used for calculation. If there are no values the nutritional numbers were simply too small.
I try to be accurate, but I do not guarantee it. I use 'grams' as the unit of weight; with an approximate conversion to ounces.
My information comes from my own digital, computerized scale and the USDA Nutrient Data Library: http://www.nal.usda.gov/fnic/foodcomp/search
