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Sauted Brussels Sprouts Greens
  • Brussels sprouts
  • Vegetables
Serves:   4
(serving size: 1 cup)

  • Prep Time:   15 minutes
  • Cook Time:   25 minutes
  • Total Time:   40 minutes


1 bunch of brussel sprout leaves, rinsed thoroughly

1 medium yellow onion or 1 shallot, finely diced
2 cloves of garlic, finely minced
3 slices of bacon
Extra Virgin Olive Oil (1-1 ½ tablespoons)
½ cup of Vegetable Stock
Pinch of Red Pepper Flakes
Lemon zest
Juice of ½ lemon
A splash of Red wine Vinegar (to taste)
Salt and pepper to taste


Heat the oven to 350 degrees and cook the bacon for 15 minutes on a rack. Cool and dice.

Add the olive oil to a pan and saute the diced onion until slightly translucent.

Once the onions start to turn translucent, add the garlic and continue to cook until the onions are soft and the garlic is slightly browned.

Add the vegetable stock to the pan and bring it to a simmer.

Add the brussel sprout leaves to the pan and cover the pan with a lid, allowing the leaves to be steamed .

Once the leaves have slightly wilted down, add the pinch of red pepper flakes and the lemon zest.

Continue to saute the ingredients together, stirring occasionally until they reach the texture/consistency you desire (I prefer mine to be soft, with just a slight bit of crunch. I cook mine on low heat about 30 minutes.)

Remove from heat and stir in a small splash of red wine vinegar and lemon juice.

Season with salt and pepper. Stir in the diced bacon.

Serve hot.

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