Sauteed Brussel Sprouts with Pistachios and Lemon
Adapted from Bon Appetit, February 2008
This dish is a really nice change on traditional ways of serving brussel sprouts, and makes a wonderful accompaniment to pistachio-crusted cod. The bright green leaves look almost like petals on the plate, and the green pistachios pair beautifully with them — both in color and taste. A squeeze of lemon at the end gives the dish a nice brightness.
1 tbsp extra-virgin olive oil
1 tablespoon minced shallot
12 medium brussels sprouts (about 3/4 pound), ends trimmed so you can separate the leaves from the cores (about 4 cups), cores discarded1/4 cup shelled unsalted natural pistachios, toasted1 tablespoon fresh lemon juice
Lightly toast the pistachios in skillet over medium heat until fragrant (watch them so they don’t burn.) Set aside.
Cooking goes quickly, so have all your ingredients prepped beforehand. Heat the olive oil in a large skillet over medium-high heat until hot. Add the shallot and stir about 1 minute, until softened. Add the brussel sprout leaves and saute until bright green (this takes about 2-3 minutes.) Add the toasted pistachios and lemon juice, and turn off the heat. Stir about 30 seconds more, then season to taste with coarse salt and freshly ground black pepper.