Instructions

1. Prepare the sprouts by stripping the leaves and then rinsing well. This usually means you need to cut the woody base off to peel the leaves and is easier with larger sprouts. If you only have small sprouts, quarter them, they will take longer to cook and have a less delicate flavor.
2. In a small bowl put 1 Tablespoon of avocado oil and add the essential oils to it.
3. In a wok or large saute pan place 2 Tablespoons of avocado oil and the onion, sauce until it starts to go glassy then add the garlic, cook for 2 minutes and then add the sprouts and dried onion. Turning the leaves steadily to ensure they’re well mixed and the onion and garlic are fully incorporated.
4. As soon as the leaves start to go darker green add in the last avocado oil, red pepper and garlic salt. At this point you’re looking to brown some of the leaves so let them go a little crispy before turning.
5. When all the leaves are dark green and there are some nice crispy leaves drop in the butter to melt and coat the whole thing, remove from heat, stirring rapidly. Serve hot.