For Thanksgiving this year, I'm thinking of peeling the leaves from the Brussels Sprouts and sautéing them with a bit of bacon, a splash of lemon and some hazelnuts for garnish. Since this is a labor intensive activity, does anyone know if the peeled Brussels Sprouts leaves will darken or seriously wilt if I do the peeling a day or two in advance? There's no way I can do this the date of the feast. Thanks in advance for your help!
Join the party—there'll be cake.
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(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)