Extra Virgin Olive Oil
4 cloves Peeled Garlic
1 Red onion thin half moon slices
1 pinch Red Pepper Flakes generous
1 Carrot fine matchstick pieces
10 Brussels Sprouts leaves removed left whole centers thinly sliced
1/2 cup White Wine dry
1/2 Organic Lemon freshly squeezed
Place a small amount of oil, garlic and onion in a deep skillet over medium heat.
When the onions begin to sizzle, add a pinch of salt and red pepper flakes and sauté for 5 minutes, until the onions are quite soft and beginning to color.
Stir in carrot, a pinch of salt and sauté for 2 minutes. Stir in sprout leaves, season to taste with salt and add about ½ cup wine.
Reduce heat to low, over and cook until leaves are wilted, about 2 minutes.
Remove cover and stir in lemon juice. Transfer to a serving platter and serve immediately.
To remove leaves from Brussels sprouts, tip off the bottom stem and pull leaves gently away from the center.
Trim the bottom away as needed to keep pulling away leaves. When you get to the center, slice it thinly.