Sauteed Brussels Sprouts Leaves

Directions

• Rinse and drain sprouts and cut about 1/4 inch off the stem end of each, then begin peeling leaves; when difficult to peel farther, trim off another 1/4 inch and continue removing leaves.
• Repeat to peel all leaves from sprouts; discard cores.
• Place a 10-12 inch frying pan over medium-high heat; when hot, add olive oil, shallots, sprout leaves, parsley and fresh or dried thyme.
• Stir until sprout leaves are bright green and slightly wilted but still crunchy, about 3 minutes.
• Add salt and pepper to taste.