Sauteed Brussels Sprout Leaves with White Beans

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Sauteed Brussels Sprout Leaves with White Beans

 

1 12 ounce package brussels sprouts

1 tablespoon olive oil

2 medium shallots, thinly sliced into half moons

1 15 ounce can cannellini beans, rinsed and drained

2 teaspoons fresh thyme leaves, minced

1/8 teaspoon salt

1/4 teaspoon black pepper

4 teaspoons grated parmesan cheese

 

Use a sharp paring knife to trim the ends of the sprouts so the outer leaves

come off easily. Trim the ends again to peel off more leaves. Use the tip of the

knife to core the sprouts at a 45º angle and remove another layer of leaves.

Thinly slice the remaining tight leaves from top to stem, discarding the last

slice (mostly the hard core).

Heat oil over medium heat in a large skillet. Add shallots and sauté for 3

minutes. Add leaves and cook for 3 minutes. Add cannellini beans and season with

thyme, salt and pepper. Cook 3 more minutes. The leaves will be crisp-tender.

Transfer to a serving dish and sprinkle with cheese.

Serves 4.