Stir Fried Brussels Sprouts

There’s more to the sprout than bacon.

I tried this dish at Wilbur’s Place, and it was so delicious, I had to work out how to make it myself. I am now actively buying sprouts – more than once a season. This is unusual for me!

Brussel sprouts
Preserved lemons
Fresh Garlic – banged with the side of your knife and sliced
Fresh chilli, thinly sliced – to your heat rating
Olive oil

Peel and discard the outer leaves of your sprouts.

Now peel each leaf of the sprout, and retain. You may find yourself chopping the bottom off the sprout ‘head’ every few leaves to make it easier. This step is time consuming and fiddly, so if you’re impatient like me, the inner half I end up slicing across the sprout head – you want 5mm ish slices.

If your preserved lemons are segments – wash the lemon, scoop out and discard the flesh. Slice the rind thinly. One quarter lemon will be plenty for 250g ish of sprouts. I have an ancient jar of preserved lemon ‘slices’ which I use as is.

Heat up your fry pan with oil, then add garlic. Reduce heat to medium. Once it starts to smell wonderful, add your sliced Brussels sprouts and stick a lid on top to keep the heat in. Add in your preserved lemon, and stir it around. Return the lid. When the brussel sprout slices start to wilt, add in the separated leaves.

When the separated leaves start to wilt as well, add your chilli slices and stir it around.

Serve hot and immediately.

Brussels Sprouts


This method works very well with stir fried cabbage. Another substitution that works really well using garlic, squashed up anchovies and chilli.


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