2 pints brussels sprouts
1/2 cup walnut halves
2 tablespoons olive oil
1 clove garlic, whole
1/2 cup chicken stock
2 teaspoons fresh lemon juice
1. Trim out leaves off the Brussels sprouts. Halve and then chiffonade into shreds. Set aside. In a dry skillet, toast the walnut halves until slightly browned and aromatic, about 5 minutes over medium heat. Transfer to a bowl to cool and set aside.
2. In the same skillet, heat the olive oil over medium-high heat. Add the garlic clove and cook for 1 to 2 minutes, until garlic is brown and has flavored the oil. Remove the garlic clove and discard.
3. Add Brussels sprouts and cook, tossing occasionally until tender and beginning to brown, 1 to 2 minutes. Stir in chicken stock and lemon juice. Cook for 7 to 9 minutes, until Brussels sprouts are tender and cooked through. Serve topped with walnuts.
Yield: 4 servings
Recipe Courtesy Emeril Lagasse, copyright Martha Stewart Omnimedia, Inc.
