Brown butter and gently cooked sprouts combine to make this crunchy, nutty dish.
Ingredients
Method
1) In a large pot, bring salted water to a boil. Add the leaves and blanch, about one minute until bright green.
2) In a saute pan, add butter, caraway seeds and cracked black pepper. Melt butter until browned.
3) Drain the leaves and toss into butter mixture to coat. Season with salt and lemon juice and serve.
Rate this recipe
Overall Rating:
4.00
(24)
