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Sautéed Brussels Sprouts with Sundried Tomatoes and Olives

Adapted By Brennan's 27 Sep 2018


1 lb brussels sprouts

2 Tablespoons  Extra Virgin Olive Oil

1/2 cup sun-dried tomatoes

10 Gourmet Olives (choose your favorite variety) chopped

Trim sprouts, removing any damaged or yellowed leaves. Cutting through the core (top to bottom, not crosswise), slice about 1/4 thick. Heat oil in a large heavy skillet. Add sprouts and stir to coat with oil. Grind a little pepper over sprouts. Don’t salt yet, as the olives will add salt. Cook, stirring frequently, until the sprouts are barely tender – 3 to 5 minutes. Don’t overcook. Quickly stir in olives and tomatoes. Taste for seasoning; add salt if needed. Serve hot.