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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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
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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