Brussels Sprout Leaves with Noodles

Because it is made from the separated leaves of brussels sprouts heads, this recipe – adapted from one presented in the 2009 Martha Stewart’s Dinners at Home (ISBN 978-0307396457) – is a godsend for those whose garden only produces brussels sprouts with loose heads.  Be sure to find a wide, rustic egg noodle like pappardelle or make your own.  Small dimension semolina noodles just are not as good with this simple but addictive combination.  If you have a lemon zester you can substitute 1 tablespoon of grated zest for the 1 teaspoon lemon extract. 

1 pound brussels sprouts
8 ounces wide egg noodles
2 tablespoons extra virgin olive oil
2 cloves garlic, crushed
1/3 cup water
¼ cup unsalted butter, cut into 8 pieces
2 tablespoons capers, drained
¼ cup flat leaf parsley, coarsely chopped
1 teaspoon lemon extract
2 tablespoons lemon juice
salt and freshly ground black pepper to taste

Cut brussles sprouts in half, remove core, and separate the leaves.

Boil noodles in salted water until al dente. Drain, rinse with cold water, and toss with a little olive oil to keep them from sticking.

Heat remaining olive oil in a large pan over medium heat. Sauté garlic for 1 minute, then add brussels sprouts leaves. Toss in oil then add water. Increase heat to medium-high and simmer until the leaves are tender, approximately 5 minutes. Add cooked noodles and butter and toss until the butter melts and the noodles are warmed through. Mix in the remaining ingredients. Serve warm.

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