Random question: used an awesome recipe that called for brussell spout leaves - you were to core and remove the leaves. I make them and they were awful tasty (sauteed with a little shallot, pistacios and lemon juice at the end) but it was a bit of a pain. I realized there has got to be an easier way - perhaps somehow removing the core. Any chowhounders have some sage advice? I would make this a regular side dish if it was a bit easier. Thanks!