Brussels Sprouts

Shredded Brussels Sprouts

Cooked whole Brussels sprouts can have a very objectionable taste because of the strong sulfur flavor caused by a long cooking time. Shredded sprouts they can be cooked the same as other greens with a quick sauté, maintaining fresh tasting sweetness and their bright color.
½ cup chopped toasted walnuts or pecans, optional 1 pound Brussels sprouts, discolored outer leaves removed and stems intact 1 to 2 tablespoons butter, margarine, vegetable oil or bacon grease salt and pepper to taste minced garlic to taste, optional

Lightly toast nuts in small skillet stirring constantly to keep from burning, about 5 minutes. Remove from heat and set aside.

Hold Brussels sprouts by stem, cut in very thin slices with knife or mandolin. Discard stems. Place in a bowl and toss to separate layers.

Heat butter, margarine, oil or grease in a skillet over moderately high heat. Add sprouts, salt, pepper and garlic; cook, stirring, until sprouts are lightly wilted, about 3 to 5 minutes. Correct the seasoning. Add nuts and sauté about 1 minute longer. Serve immediately.

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