To a hot pan with a little olive oil add the finely diced garlic and chilli. After 1 min throw in the sprouts, toss and then add the potato, season with salt and pepper. A few minutes should allow these to colour a little. At this point throw in the leaves and allow to wilt, (rinse and shake off greens immediately prior to adding to the pan, the little water keeps things moist and aids cooking). I like to do this in two batches about 30 sec apart so there is a little variation in the degree of cooking of the greens for texture. Wilting should only be for about a minute as a little crispness of texture is desirable. Turn off the heat while wilting and toss into serving dish with a squeeze of lemon and dash of oil to finish. Check for seasoning at this point.
*I'd make the steamed potato/brussel sprouts underdone, as they will cook further in the pan.
*Also, the chilli usage is entirely up to cook and diner, based on what else your eating and how much heat you like. The chilli I used wasn't very hot. My intention was to lift and enhance the flavour, rather than generate much heat.
This would make an excellent side dish, however I ate it alone as it is quite substantial. So there you have it, a tasty take on brussel sprouts and you never know, it might even convert some non believers!