Sauteed Brussel Sprouts

I don't get why brussel sprouts get a bad name.  They may be my favorite vegetable... 

Well, wait, that's not true, lately, any vegetable has tasted incredible to me... brussel sprouts, squash, broccoli, onions, peppers, even rutabagas... I can eat four portions in one sitting... but other things I won't touch with a ten foot pole.  Yogurt.  Eggs.  Deli Meat.  Everything about deli meat- smell, taste, texture- makes me want to vom.  (And no, I don't have any announcement to make).  I'm going through a weird palate phase.

Anywho, regardless of your palate, when prepared correctly, I think anyone can love brussel sprouts.   Whether roasted, 

steamed, or sauteed as below... Give them a try!!

This is one of my favorite ways to do them.  It takes a little bit of prep time (read: I would not recommend doing this for a crowd unless you do it the day ahead), but I swear the effort is absolutely worth it.  Trust me!

Take your BS and chop off the bottom stems and slice in half.

Slice a "V" in the bottom section to remove the hard white core.  

You can then chop that up and use in the saute, but removing this section makes it easy to peel.

Once the section is removed, peel back the various layers in the sprouts so you are essentially left with a BS salad of sorts.  (My description is so technical, ha!)

Saute a shallot or diced onion in EVOO over medium high heat until translucent, and then add BS.  They will shrink down (like spinach!) to nothing so be prepared.  Be sure to stir every now and then so that the heat is evenly distributed. The cooking time is approximately 10 minutes total. Be sure to season well with salt and pepper.

You won't believe you just devoured... and loved... the whole pan!