Pan-Cooked Brussels Sprouts With Green Garlic

• 2 tablespoons extra virgin olive oil
• 1 pound brussels sprouts, trimmed and quartered
• 1/2 pound green garlic, trimmed, papery layers removed, and chopped
• Salt and freshly ground pepper
• 1 to 2 tablespoons chopped fresh dill or parsley

1. Heat the olive oil in a large, heavy skillet over medium-high heat and add the brussels sprouts.
2. Cook, stirring often, until they begin to color, about 5 minutes.
3. Turn down the heat to medium and add the garlic.
4. Continue to cook, stirring, until the brussels sprouts are tender and the garlic is fragrant, another 3 to 5 minutes.
5. Stir in the dill or parsley, taste and adjust seasonings, and serve.

extra virgin olive oil, brussels sprouts, green garlic, salt, dill

Taken from cooking.nytimes.com/recipes/12449 (may not work)