Sautéed Brussels Sprout Leaves with Persimmons, Heirloom Apricots and Walnuts

If it’s local persimmon season (usually November – December) then consider using fresh Fuyu persimmons in place of the dried persimmons. We carry dried persimmons year-round in our markets, as well as these fantastic, unique and locally grown heirloom Blenheim dried apricots from Hollister.

This is a fantastic dish to serve at Thanksgiving, if you’re wanting to add a little local flare to your traditional meal.

Sautéed Brussels Sprout Leaves with Persimmons, Heirloom Apricots and Walnuts
Sautéed Brussels Sprout Leaves with Persimmons, Heirloom Apricots and Walnuts
Sautéed Brussels Sprout Leaves with Persimmons, Heirloom Apricots and Walnuts

Sautéed Brussels Sprout Leaves with Persimmons, Heirloom Blenheim Dried Apricots and Walnuts

This quick sauté comes together in just minutes. It’s a delicious vegan and vegetarian friendly dish that would be lovely for Thanksgiving. It’s packed with delicious flavor and nutrients. Adapted from a recipe by Stephanie Stiavetti Fearless Fresh. Stephanie grew up in Redwood City and remembers shopping at Sigona’s. Serves about 4.
Course Side Dish
Cuisine Italian
Servings 4 people

Ingredients
  

Ingredients:

  • 2 oz. dried heirloom Blenheim apricots about 1/4 cup, see note
  • 1 1/2 oz. dried heirloom hachiya persimmons about 4 slices, see note
  • Boiling water
  • 8 oz. Brussels sprouts leaves rinsed and spun dry
  • 1/4 cup coarsely chopped walnuts see note
  • 1 Tbsp Sigona’s Fresh Press Extra Virgin Olive Oil see note
  • 1/2 tsp salt or to taste
  • 1/2 tsp freshly ground black pepper or to taste

Instructions
 

  • Place the apricots and persimmons in a bowl and cover with boiling water. Allow to sit for 5 minutes to reconstitute. Drain and dice. Set aside.
  • Heat a large sauté pan over medium heat. Add the walnuts and toast for about 3 minutes, shaking pan occasionally. Transfer to a bowl and set aside. Wipe out pan with a kitchen or paper towel.
  • Add the olive oil to the same pan over medium heat. Add the Brussels sprout leaves, salt, pepper, apricots and persimmons. Sauté, stirring almost constantly, for about 5 minutes then add the walnuts and cook for another minute or until heated through. Taste and adjust seasoning if needed. Transfer to a serving dish and serve immediately.

Notes

In addition to our olive oils and balsamics, we sell many of our dried fruits and nuts in our online store too. Some are seasonally available and some are only available in our markets. If something isn’t showing in our online store, please feel free to call and ask about ordering via phone: 650-368-6993.
Sigona’s Fresh Press Extra Virgin Olive Oil
Dried Hachiya Persimmons
Walnuts
Heirloom Blenheim Dried Apricots
Keyword brussels sprouts, dried persimmons, heirloom Blenheim dried apricots, thanksgiving

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