1 pound Brussels sprouts, trimmed and shredded
1 tbsp olive oil
1 tbsp butter
2 cloves garlic, minced
1/2 c vegetable broth
pinch of salt
2 grinds of fresh black pepper
1/4 c toasted, chopped pecans
1/2 tsp roasted pumpkinseed oil
Heat a heavy skillet until very hot. Add the olive oil and butter. Add the garlic and stir for a few seconds.
Add the trimmed and shredded Brussels sprouts, and the vegetable broth. A pinch of salt, and a couple good grinds of black pepper.
Stir fry, keeping everything moving until the Brussels sprouts just start to soften. Remove from heat, add the pecans and pumpkinseed oil.
Serve to rave reviews. A dry Riesling or Seyval pairs well.
Recipe by Stuart Yaniger, photo by Cynthia Wenslow.