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Sautéed Brussels Sprouts Tops

Don’t toss the leaves from brussels sprouts stalks! Reduce food waste by learning how to pan fry brussels sprouts greens as a side dish.
5 star (1 rating)


  • 4 cups brussels sprouts leaves, from about 4 large leaves
  • 2 whole garlic cloves, sliced
  • 2 tablespoons olive oil
  • 1 pinch red pepper flakes
  • 1 pinch salt and pepper


  • Prepare brussels sprouts greens: First cut leaves from the brussels sprouts stalk, then cut the stiff stems right under where the greens start to grow. Fill a large mixing bowl with cold water and submerge the leaves for a few minutes, stirring or moving them around with your hands to make sure as much dirt is removed as possible. Next, remove the leaves from the water and use a salad spinner to remove water and put into a bowl or lay flat to dry (about 15 minutes).
  • Cut leaves and chop garlic: When greens are dry, remove stiff stems and slice into thin strips. Finely chop the garlic cloves.
  • Sauté the greens: To a medium pan heat olive oil over medium-low heat. Add minced garlic and cook until it begins to brown and become fragrant, about 1-2 minutes. Next add the red pepper and cook about 20-30 seconds more, or until the pepper begins to release its color into the oil (do not overcook or the pepper will burn). Then add the greens and stir constantly until they are covered in oil and completely wilted and cooked down, about 3-5 minutes. Remove to a plate and serve immediately.


  • Flavor notes: Brussels sprouts greens have a hearty, earthy taste and chewy texture, unlike softer greens like spinach. The texture is very similar to chard or collard greens.
  • Tools needed: glass mixing bowl, medium pan, knife set, cutting board, salad spinner
  • Prep ahead: Sautéed leafy greens re best eaten immediately, so we do not recommend cooking ahead of serving. However, you could wash and prep the greens up to a day ahead of time so they’re ready to be cooked. Any more than this and the greens will wilt and not look their best.
  • Leftovers and storage: Store any leftover greens in the refrigerator for up to two days and reheat over the stovetop or quickly in the microwave. We do not recommend freezing greens after cooking.
  • Nutrition notes: Nutrition information is estimated using all included ingredients. This recipe is vegan, gluten-free, and is a good source of vitamin K and potassium.

Nutrition Information

Serving: 1serving, Calories: 101kcal, Carbohydrates: 8g, Protein: 3g, Fat: 7g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Sodium: 32mg, Potassium: 345mg, Fiber: 3g, Sugar: 2g, Vitamin A: 671IU, Vitamin C: 75mg, Calcium: 38mg, Iron: 1mg