Verde, verde, mucho verde!

We were so in love with the results of last's night dish with the brussel sprout greens that we decided to get a few more leaves and do a little more experimenting. All the better that this dish turned into another good excuse to pick off a few more leaves and sprigs off our much beloved basil and rosemary plants.


For two people:
About 12 small brussel sprout greens, chopped coarsely
1/2 small onion, finely chopped
2 garlic cloves, crushed
Salt
Fresh mozzarella cheese balls
Fresh basil and rosemary, chopped

Heat some olive oil in a pan. Sautee the onions and garlic for a few minutes, then add the greens and a generouse amount of salt. Stir to cover with oil and cook for a few minutes. Add a very small amount of water (really just to barely cover the bottom of the pan), cover and cook until the greens are very soft.

Throw the greens into a food processor. Heat a small amount of cream in a separate sauce pan. Add the cream to the greens in the processor and turn the machine on to process until the greens and the cream are well-blended into a thick sauce. Return the sauce to the small saucepan, stir in the basil and heat through.

Serve over pasta with a few mozzarella balls and a sprinkling of pine nuts and an olive or two. (If I had this recipe to do over, I would have added the mozzarella balls to the saucepan with the basil and let it soften a bit).