Brussels Sprouts Leaves with Brown Butter

Although these require more work than simply tossing Brussels sprouts into a pot of steaming water, their taste is nothing less than magnificent. Additionally, I guarantee that if you don not say what they are, even the most ardent Brussels sprout detractor will be impressed.

Pulling the leaves apart takes some time and if you don’t have or don’t want to spend the time, you can shred them. Shredded leaves don’t look as elegant but the dish tastes just as great. Either way, they must be prepared and cooked just before eating.

Serves 6.

¼ cup unsalted butter
6 pounds Brussels sprouts, root end trimmed, leaves pulled apart and center (heart) quartered
1 teaspoon kosher salt
½ teaspoon black pepper
½ teaspoon grated orange zest
¼ cup fresh orange juice

1. Place the butter in a large skillet over medium-high heat and cook until it turns brown, about 3 minutes. Add the Brussels sprouts leaves and cook until they are well coated with butter and turn bright green, about 3 to 5 minutes. Add the salt, pepper, orange zest and orange juice and cook for 1 minute. Transfer to a medium-size heated serving bowl and serve immediately.

From The $50 Dinner Party: 26 Dinner Parties That Won’t Break Your Bank, Your Back, or Your Schedule (Simon & Schuster, 1998)