1.5 pound(s) brussel sprout leaves, separated from cores
2 tablespoon(s) fresh lemon juice
3 tablespoon(s) grapeseed oil
1 tablespoon(s) minced shallots
3/4 cup(s) shelled pistachios
Directions:
1. Heat oil in large nonstick ckillet over medium-high heat. Add shallots and stir 20 sec. Add brussel sprout leaves and pistachios and sauteuntil leaves begin to soften but are still bright green. (about 3 mins) Drizzle lemon juice over. Season to taste with salt and pepper
