Lemony Shredded Brussels Sprouts

• 2 tablespoons olive oil
• 2 lbs Brussels sprouts, trimmed and shredded with a knife (or in a food processor)
• coarse kosher sea salt
• fresh ground pepper
• 2 tablespoons fresh lemon juice

1. In a large nonstick skillet, heat oil over medium-high heat.
2. Add Brussels sprouts and 2 tablespoons water; season with salt and pepper.
3. Cook, stirring occasionally, until crisp-tender, 8 to 10 minutes.
4. Remove from heat, and stir in lemon juice.
5. Serve immediately.

olive oil, brussels, coarse kosher, fresh ground pepper, lemon juice

Taken from www.food.com/recipe/lemony-shredded-brussels-sprouts-384533 (may not work)