Brussels Sprouts leaves to salad greeens Boiled isn't the only way to serve Brussels Sprouts
1 pound brussels sprouts, rinsed and trimmed
Slice a thin piece off the stem end of each Brussels sprout. Carefully remove outer layers of leaves of each one and save the cores for another use.
Bring a large pot of water to a boil. Fill a glass bowl with ice water.
Blanch leaves in boiling water until bright green, 30 to 40 seconds. Use a slotted spoon to remove leaves from boiling water and plunge them into bowl of ice water. Allow the leaves to cool in the ice water about 15 seconds. Use slotted spoon to transfer leaves from ice water to paper towel-lined plate to drain.
Use leaves immediately in a fresh salad or seal in large plastic bag and refrigerate until ready to use.
I like to thinly slice the remaining cores of the Brussels sprouts and add them to stir-fry.
Try tossing leaves with thin slices of apples and ripe pears and broked pecans. Drizzle with your favorite vinaigrette.