500 g Brussel sprouts
3 TB Olive Oil
4 big cloves garlic
1/4 teaspoon dried chili flakes
1/2 teaspoon Salt
Freshly Squeezed lemon juice
Remove and discard the outer leaves.
Remove and save the rest of the leaves until you get to a heart of a sprout.
Cut the heart of a sprout in half.
Heat the oil together with the sliced garlic in a big skillet on medium heat.
Fry the garlic for about 4 minutes until it's golden, but not burned.
Add the brussels sprouts leaves and hearts into the skillet and mix.
Season with salt and chilli flakes.
Cover and let it cook for about 4-5 minutes mixing occasionally.
After 4-5 minutes, turn the leaves on the other side, using tonks, cover and cook for another 4-5 minutes until they are cooked through and shrank a little.
The leaves shouldn't get too much colour, just a little caramelization here and there.
Add the freshly squeezed lemon juice, mix and serve.
*recipe and picture from imagelicious
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