3 TB olive oil
1 TB butter
1 lb Brussells sprouts, shredded using the coarse shred attachment of your food processor.
Salt to taste
Pepper to taste
In a medium saute pan or skillet, heat the olive oil and butter over medium heat. Add the shredded sprouts, and cook, stirring, for 6-8 minutes or until tender. Serve, seasoning to taste with salt and pepper.
Photo and recipe by Tod Dimmick