Garlic Sauteed Brussels Sprouts Tops Recipe

Don’t Toss Those Tops!

I used to throw away the leafy tops of my brussels sprouts. I thought they were trash. What a silly waste that was! Now, they are my favorite part. They cook up so tender and sweet.

This matters because it saves food and money. It makes you feel clever, too. You get a whole extra vegetable for free. Have you ever cooked with vegetable tops before? I’d love to hear what kinds you’ve tried.

A Little Kitchen Magic

We are going to make a “chiffonade.” That is a fancy word for pretty ribbons. Just fold the leaves, roll them up, and slice. It looks like green confetti. It makes the greens cook evenly and feel fancy.

Fun fact: “Chiffonade” comes from the French word for “rag.” I still laugh at that. Our food will be much prettier than an old rag! This step matters. It turns a simple leaf into something special. It shows you care about your food.

The Sizzle and The Smell

Now, melt your butter in a pan. Add the minced garlic. Doesn’t that smell amazing? That smell is the start of every good meal in my house. Let the garlic get just a little golden.

Then, toss in all your green ribbons. They will sizzle. Add your salt. The heat will wilt them down. Be patient. Stir them now and then. In about fifteen minutes, they will be soft and perfect.

My Butter Secret

I always use good butter. For me, that’s grass-fed. It has a richer, happier flavor. My grandpa had a dairy farm. He said happy cows made the best butter. I believe him.

That story reminds me that ingredients have stories. Where they come from matters. The butter, the garlic, the fresh tops. They all work together. What’s one ingredient you always try to buy the best version of?

Your New Favorite Side

When the greens are done, put them in a bowl. Sprinkle the sliced almonds on top. The crunch is wonderful. This dish is so simple, but so good. It tastes like spring and butter and home.

You can do this with so many tops. Radish tops are peppery. Beet tops are sweet. It’s like discovering a secret garden in your kitchen. Will you try this with brussels sprouts tops first, or another kind?

Ingredients:

Ingredient	Amount	Notes
Brussels Sprouts tops	15 leaves
Butter	1 Tbsp	grass fed, organic
Garlic	3 cloves	Minced, about 1 Tbsp
Pink salt	1 tsp
Sliced almonds	1 Tbsp	For garnish

A Little Green Secret from the Garden

Hello, my dear. Come sit a moment. Let’s talk about those Brussels sprout tops. Most folks just toss them in the compost. What a shame. They are the plant’s very own sun hats. I think they taste even sweeter than the sprouts. My grandson calls them “little green fairies.” Doesn’t that sound magical? We are going to give them a quick sauté. It’s my favorite way to use up garden goodness. Nothing should go to waste. I still laugh at that. My first time, I used a whole mountain of leaves. They cooked down to a tiny, delicious pile.

Here is how we make them. It is easier than you think.

Step 1: First, give those leafy tops a good bath. Dry them well with a towel. Wet leaves will steam, not sauté. Then, we need to remove the tough stem. Just fold the leaf in half and rip it out. It’s like pulling the spine from a book.

Step 2: Now, let’s make pretty ribbons. Stack a few leaves. Roll them up tight, like a sleeping bag. Then, slice them into thin strips. Unfurl them into a pile of green confetti. Isn’t that fun? (My hard-learned tip: a sharp knife makes this safe and easy. A dull one is trouble.)

Step 3: Melt your butter in a pan. Add the minced garlic. Ah, that smell. It means love and good food. Let the garlic get just a little golden. This takes about half a minute. Can you guess what happens if you burn garlic? Share below!

Step 4: Toss in all your green ribbons. They will sizzle. Sprinkle the pink salt over everything. Stir it all together. The heat should be medium, not too wild. Now, be patient. Let them wilt down slowly. It takes about fifteen minutes. They will become tender and sweet.

Step 5: You are almost done. Slide your greens into a bowl. Scatter the almond slices on top for a nice crunch. Serve it right away, while it’s warm. This trick works for so many tops. Try radish or beet tops next time. The garden is full of free food.

Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 2 small servings
Category: Side Dish

Three Tasty Twists to Try

This recipe is like a friendly blank canvas. You can paint it with different flavors. Here are three ideas from my kitchen. The Zesty Lemon Zing: Add lemon zest at the end. It makes everything bright and sunny. The Cozy Bacon Bit: Cook some chopped bacon first. Use that fat instead of butter. Oh my, it’s good. The Cheesy Sprinkle: Finish with a shower of parmesan cheese. It melts into salty, happy little pools. Which one would you try first? Comment below!

What to Serve With Your Greens

These greens are a wonderful sidekick. They love sitting next to a simple roasted chicken. Or try them on top of a bowl of creamy polenta. For a pretty plate, use a small white bowl. The green looks so vibrant. Now, what to drink? A crisp apple cider is perfect. It’s non-alcoholic and sweet. For the grown-ups, a glass of chilled Sauvignon Blanc is lovely. It tastes like a green apple. Which would you choose tonight?

Keeping Your Greens Happy and Handy

Let’s talk about keeping these tasty greens. They are best eaten right away. But I know life gets busy.

You can store leftovers in the fridge. Just let them cool first. Put them in a sealed container. They will keep for about two days. Reheat them gently in a pan. Add a tiny splash of water.

I don’t recommend freezing them. The leaves get too soft and watery. I learned that the hard way once. My frozen greens turned into mush!

Batch cooking is a wonderful trick. You can wash and cut the leaves ahead. Store the raw ribbons in a bag. Then cook them fresh in minutes. This saves so much time on busy nights.

Planning ahead like this matters. It means you can eat well even when tired. Have you ever tried storing it this way? Share below!

Little Fixes for Big Flavor

Sometimes our cooking needs a small fix. That is perfectly okay. Here are three common little troubles.

First, soggy greens. This happens if the pan is too crowded. Cook in two batches if needed. Your greens will brown nicely instead of steam.

Second, bitter garlic. Burnt garlic tastes very harsh. I remember when I learned this. Watch it closely and stir for just 30 seconds. This keeps its flavor sweet and gentle.

Third, tough stems. If you skip removing the stem, it’s chewy. Take that extra minute to pull it off. It makes the whole dish more pleasant to eat.

Fixing these small things matters. It builds your confidence in the kitchen. It also makes your food taste so much better. Which of these problems have you run into before?

Your Quick Questions, Answered

Q: Is this recipe gluten-free? A: Yes, it is naturally gluten-free. Just check your salt label to be sure.

Q: Can I make it ahead? A: You can prep the leaves ahead. But cook them just before serving for the best texture.

Q: What can I use instead of almonds? A: Try sunflower seeds or breadcrumbs. A sprinkle of parmesan cheese is also lovely.

Q: Can I double the recipe? A: Absolutely! Use a bigger pan so the greens aren’t crowded. *Fun fact: This trick works for any leafy green!*

Q: Any optional tips? A: A squeeze of lemon at the end is delicious. It adds a bright, fresh note. Which tip will you try first?

From My Kitchen to Yours

I hope you love these buttery greens. Cooking with the whole vegetable feels good. It is a small way to be less wasteful.

I would love to see your creations. Did you try radish tops or carrot tops? Share your kitchen story with me.

You can always find more simple recipes on my blog. Have you tried this recipe? Tag us on Pinterest! My handle is @ChloesCozyKitchen.

Thank you for cooking with me today. Happy cooking!

—Chloe Hartwell.