Garlic Brussel Sprout Greens
1 bunch of brussel sprout greens, stems and ribs removed
2 Tablespoons of olive oil
4 garlic cloves, minced
1/4 teaspoon salt, plus more for seasoning
Stack brussel sprout greens with larger leaves on bottom. Tightly roll stacks lengthwise. Using a knife, slice crosswise as thinly as possible. It will look shredded.
In a large skillet, heat oil and garlic over medium heat, stirring, until garlic is golden brown, 2 to 3 minutes. Add brussel sprout greens, folding with tongs so garlic gets tossed with greens, and cook until greens start to wilt, about 1 minute. Add salt and continue folding until the greens wilt and start to release their moisture, 2 to 3 minutes. Transfer to a serving bowl. Season with salt to taste and serve.