Chiffonade Brussel Sprouts with Garlic Saute
Serves/Makes:4 or more|
- 1 lb (.5 kg). brussel sprouts
- 3 cloves garlic
- olive oil
- 2 tbsp (30 ml) water or stock
- Cut brussel sprouts in 1/2 and finely slice into chiffonade.
- Add cooking olive oil to pan; heat.
- Add sliced garlic to oil and when barely turning brown add brussel sprouts; saute.
- Add 2 tbsp (30 ml) water or stock; cover 1 to 2 min.
- Toss; add salt, pepper & grated nutmeg.
- Toss until liquid is evaporated.