Photo by DebIFF
DebIFF's Notes:
Expand2 pounds Brussel Sprouts Ask a question about this ingredient
1/4 cup Olive Oil Ask a question about this ingredient
4 Garlic Cloves, Peeled & Mashed Ask a question about this ingredient
1 cup White Wine Ask a question about this ingredient
Sea Salt & Cracked Black Pepper Ask a question about this ingredient
Extra Virgin Olive Oil Ask a question about this ingredient
To prepare the sprouts, cut off the stem end. Remove the outer two or three leaves and slice in half. In a large skillet heat half of the olive oil over medium low heat with the garlic cloves. Place as many sprouts as you can fit flat side down in the pan. Cook until the sprouts become golden brown on one side. Turn the sprouts over and add half of the wine. Continue cooking until tender. Cook the remaining sprouts in the same manner using the remaining olive oil and wine. Season with salt and pepper and drizzle with a little extra olive oil. Serve.
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Melissa Clark is a food columnist for the New York Times and has written over 32 cookbooks, including the recent Cook This Now.
