Buttered Brussels Sprouts

• 1 1/4 pounds brussels sprouts, about 5 cups
• Salt to taste if desired
• 2 tablespoons butter
• 13 cup finely chopped onion
• 2 whole cloves

1. Cut off the bottom of each sprout.
2. Cut a cross in the bottom of each sprout.
3. Put the sprouts in a saucepan and add cold water to cover and salt.
4. Bring to the boil and let cook until tender, about 5 minutes.
5. Drain thoroughly in a sieve.
6. Heat the butter in a skillet and add the onion.
7. Cook, stirring, until wilted.
8. Add the sprouts and the cloves.
9. Cook, stirring gently and shaking the skillet, about 1 minute.

brussels sprouts, salt, butter, onion, cloves

Taken from cooking.nytimes.com/recipes/1026 (may not work)