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Brussels Sprout Greens Stir Fry

From Savannah, GA

<p>Vibrantly dark green leaves compliment the aromatic flavor medley of garlic, onion and ginger. Other vegatables and mushrooms can be added for a new taste experience. Omnivors may even enjoy adding bacon.<br /> This dish can be served as a side, main dish or as a salad with a carmelized balsamic vinegar.</p>
Source: Gratitude Gardens (Entered by Susan Giddens)
Serves: 2-3

1 Bunch (6-8 leaves) Brussels Sprout Greens
1/2 Cup Slivered sweet onion
1 Clove Crushed fresh garlic
1 Tsp (more to taste) Fresh grated ginger
1 Tbsp Olive oil
1/2 Tsp (optional) Himalyan sea salt (or other preference)

Step by Step Instructions
  1. Wash and pat dry greens, tear or cut to bitesize pieces, or leave whole for presentation (remove stems if they are not young and tender). Bring a frying pan to medium high temperature, add olive oil,, onions, garlic and ginger. Stir until onions appear translucent. Add greens and salt, stir until greens are coated well. Place a lid on pan and remove from heat. Allow to steam the balance of cooking time, usually about 5 minutes.