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Sauteed Brussels Sprouts with Sun-Dried Tomatoes and Olives Recipe
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This tasty recipe gives ordinary Brussels sprouts a distinctive Mediterranean flair.
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Servings:
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
Container
:heavy skillet
Directions
PREP
10
mins
COOK
10
mins
READY IN
20
mins
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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