- 1 1/2 lbs. (approx.) fresh Brussels Sprouts
- 4 Tbsp. EV Olive Oil
- 1/2 cup toasted pignoli nuts
- 1-2 cloves garlic, minced
- Salt & Pepper
- Wash and trim the sprouts. Shred into fairly thin strips.
- Heat oil in a large skillet or wok.
- Add sprouts and 1/4 cup water and cook on high till sprouts begin to soften and brown.
- Lower heat and add garlic, salt and pepper. Cook for 2 more minutes on medium heat.
- Add pignoli nuts. Toss well to heat through.