 | | Directions |
- Trim sprouts, removing any damaged or yellowed leaves. Cutting through the core (top to bottom, not crosswise), slice about 1/4 thick.
- Heat oil or butter in a large heavy skillet. Add sprouts and stir to coat with oil. Grind a little pepper over sprouts. Don't salt yet, as the olives will add salt. Cook, stirring frequently, until the sprouts are barely tender - 3 to 5 minutes. Don't overcook.
- Quickly stir in olives and tomatoes. Taste for seasoning; add salt if needed. Serve hot.
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Prep Time: 10 minutes
Cook Time: 10 minutes
Container: heavy skillet
Servings: 4
|  | | Ingredients | | - | | 1 pound Brussels sprouts |
| - | | 2 tablespoons olive oil or butter (or a mixture) |
| - | | 1/2 cup sun-dried tomatoes, chopped if large |
| - | | 10 oil-cured olives, or other flavorful olives, chopped |
| - | | salt and pepper |
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