Ginger Braised Brussels Sprouts

• 2 tablespoons unsalted butter
• 3/4 cup chicken stock
• 40 Brussels sprouts, washed and trimmed
• 1 1/2 pounds onions, finely chopped
• 3 tablespoons grated fresh ginger, coarsely chopped
• 1/4 teaspoon hot-pepper flakes (optional)
• 3/4 teaspoon salt
• Freshly ground black pepper

1. In a pot large enough to hold all the ingredients, melt the butter in the chicken stock.
2. Reduce heat, and add the sprouts, onion, ginger and hot-pepper flakes.
3. Cover and simmer about 20 minutes, until sprouts are tender but still crisp and bright green.
4. Season with salt and pepper, and serve.

unsalted butter, chicken stock, brussels, onions, fresh ginger, hotpepper, salt, freshly ground black pepper

Taken from cooking.nytimes.com/recipes/325 (may not work)