Brussels Sprout Tops – Sweet and tender with a mild collard-like flavor
These are best when prepared simply. Separate the leaves and trim the stem up to the leaves.
These can be cooked whole or cut into strips, the leaves will wilt down like spinach once cooked.
In a pan over medium heat add a couple tablespoons of good olive oil and a crushed garlic clove, stir for a couple of minutes and let the garlic clove flavor the oil.
Red pepper flake could also be added if you are feeling spicy.
Add the sprout tops and stir in the olive oil over medium to medium high heat for a couple minutes until slightly wilted. Season with sea salt and black pepper.
These are delicious as a noodle bowl or rice bowl ingredient.