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Pan-cooked brussels sprouts with green garlic

The New York Times | Updated: 2012-05-17 13:16
Pan-cooked brussels sprouts with green garlic

Pan-cooked brussels sprouts with green garlic [Photo/The New York Times]

2 tablespoons extra virgin olive oil

1 pound brussels sprouts, trimmed and quartered

1/2 pound green garlic, trimmed, papery layers removed, and chopped

Salt and freshly ground pepper

1 to 2 tablespoons chopped fresh dill or parsley

1. Heat the olive oil in a large, heavy skillet over medium-high heat and add the brussels sprouts. Cook, stirring often, until they begin to color, about 5 minutes. Turn down the heat to medium and add the garlic. Continue to cook, stirring, until the brussels sprouts are tender and the garlic is fragrant, another 3 to 5 minutes. Stir in the dill or parsley, taste and adjust seasonings, and serve.

Yield: 4 servings.

Advance preparation: You can make this several hours ahead and reheat in the pan, but it is best eaten soon after cooking.

Nutritional information per serving: 193 calories; 7 grams fat; 1 gram saturated fat; 1 gram polyunsaturated fat; 5 grams monounsaturated fat; 0 milligrams cholesterol; 29 grams carbohydrates; 6 grams dietary fiber; 39 milligrams sodium (does not include salt to taste); 7 grams protein

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