Skillet Brussels Sprouts

• 1 1/2 pounds fresh, firm Brussels sprouts
• 3 tablespoons extra-virgin olive oil
• 4 plump garlic cloves, peeled and sliced (about 3 tablespoons)
• 1/4 teaspoon dried peperoncino (hot red pepper flakes)
• 1/4 teaspoon salt
• 1/2 cup Lemon Sauce (recipe follows)
• A 12-inch skillet or saute pan with a tight-fitting cover
• 2 lemons
• 4 or 5 fat garlic cloves, peeled 2 medium onions, peeled and cut in wedges or big chunks (about 3 cups)
• 1/2 teaspoon salt, or more to taste
• 1/4 teaspoon dried peperoncino (hot red pepper flakes)
• 2 tablespoons extra-virgin olive oil
• 1 1/2 cups water
• (makes 1 1/2 cup sauce, enough for 2 or 3 vegetables dishes)

1. Rinse and drain the sprouts.
2. Working over a big bowl with a sharp paring knife, cut off (and discard) 1/4 inch or so of the base of each sprout, freeing the outer leaves.
3. Now stick the point of the knife into whats left of the base and slice out the tiny core, in one cone-shaped piecejust as you would cut out the bigger core of a cabbage or cauliflower.
4. This loosens the inner leaves.
5. Discard the small core.
6. Begin peeling off the outermost leaves, discarding only wilted or blemished leaves; drop all the fresh dark-green leaves, even thick ones, into the bowl.
7. Keep peeling off the leaves until you reach the tiny ones that cant be pulled apart.
8. Cut this bundle in slivers and drop them into the bowl.
9. When all are done you will have a large fluffy pile of leaves.
10. Put the oil and the garlic in the skillet and set over medium heat.
11. Let the garlic cook and caramelize lightly for 4 minutes or so, shaking the pan now and then.
12. Dump in the sprout leaves, shake the pan to spread them out, then sprinkle the peperoncino and salt all over.
13. Cover the skillet and let the leaves cook and wilt for 4 to 5 minutes, giving the pan an occasional shake, then uncover and turn them well with a big spoon or tongs.
14. The leaves should be sizzling but not browninglower the heat if necessary.
15. Cover again.
16. Cook another 4 to 5 minutes, until the leaves are soft, greatly reduced in volume, but still green and glistening.
17. Serve the Brussels sprouts hot right from the skillet or turn them onto a warm platter.
18. To serve with lemon or another sauce, spread 1/2 cup of warm sauce in the bottom of a platter and pile the Brussels sprouts on top.
19. Scoop up sauce with each serving-spoonful of leaves.
20. Rinse and dry the lemons.
21. With a sharp vegetable peeler or paring knife, shave off the outer yellow zest in strips, taking none of the bitter white pith, until you have about 1/4 cup of strips, packed together.
22. Juice some or all of the lemons, straining to remove seeds and pulp, to get about 1/3 cup of lemon juice.
23. Put the juice, strips of peel, garlic, onion, and salt in a 2-quart saucepan; pour in the water and 1 tablespoon of the oil.
24. Bring to a boil, cover, and cook for about 20 minutes at a gentle boil.
25. Remove the cover and cook rapidly for 20 or 30 minutes, or until the overall volume has reduced by half and the onion pieces are barely covered in liquid.
26. Puree the warm sauce in a blender or food processor.
27. With the machine running, pour the remaining tablespoon of olive oil in a thin stream to incorporate it into the sauce.
28. Taste the sauce and blend in salt if needed; reheat if necessary before serving.
29. Store in the refrigerator.

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Taken from www.epicurious.com/recipes/food/views/skillet-brussels-sprouts-384500 (may not work)