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Pan-cooked brussels sprouts with green garlic

Updated: 2012-05-17 13:16
( The New York Times)
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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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Comments: ( China Daily Website - Connecting China Connecting the World

Sorry, the page you requested was not found.

Please check the URL for proper spelling and capitalization. If you're having trouble locating a destination on Chinadaily.com.cn, try visiting the Chinadaily home page

Copyright 1995 - . All rights reserved. The content (including but not limited to text, photo, multimedia information, etc) published in this site belongs to China Daily Information Co (CDIC). Without written authorization from CDIC, such content shall not be republished or used in any form. Note: Browsers with 1024*768 or higher resolution are suggested for this site.
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