Chiffonade Brussel Sprouts with Garlic Saute

• 1 lb (.5 kg). brussel sprouts
• 3 cloves garlic
• olive oil
• 2 tbsp (30 ml) water or stock

1. Cut brussel sprouts in 1/2 and finely slice into chiffonade.
2. Add cooking olive oil to pan; heat.
3. Add sliced garlic to oil and when barely turning brown add brussel sprouts; saute.
4. Add 2 tbsp (30 ml) water or stock; cover 1 to 2 min.
5. Toss; add salt, pepper & grated nutmeg.
6. Toss until liquid is evaporated.

brussel sprouts, garlic, olive oil, water

Taken from online-cookbook.com/goto/cook/rpage/000CAE (may not work)