• 1 pound Brussels sprouts, wilted and blemished leaves removed
• 2 tablespoons butter
• Olive oil
• Kosher salt or sea salt and coarse black pepper
• Toasted pecans

1. Wash Brussels sprouts and spin or pat dry. Cut in half and place cut-side down on chopping board. Starting opposite the stem end, cut chiffonade-style into thin ribbons. Separate layers with your fingers and put in a bowl until you've finished cutting all the sprouts.
2. When the sprouts are cut, heat a large saute pan or electric skillet to medium high and melt two tablespoons butter. Spread butter around the pan and allow to cook until it just starts to brown. (It should be golden, not brown-brown.)
3. Spread shredded Brussels sprouts out over melted butter and let cook for a minute without stirring. When the edges begin to brown, turn with spatula. If the sprouts appear dry, drizzle with olive oil. Keep turning periodically, stirring so the Brussels sprouts don't burn, but don't stir-fry ~ they need some contact with the pan.
4. When sprouts appear limp and are tender, sprinkle with coarse salt and pepper to taste. Scatter toasted pecans over and stir in. Place sprouts in serving bowl and top with additional toasted pecans to garnish. Serve hot.

Makes about 4 servings

Recipe Notes:

• You can add other flavoring agents if you wish (garlic, fresh lemon juice, shallots) but please try it first just like it is. Part of the beauty of this recipe is its simplicity. You'll be surprised at how much flavor it has.
• You can scale this dish for as many as you are serving. Increase the amount of sprouts and pecans proportionately. You can add a bit more butter, but you won't need to use much more. The butter serves as a flavoring agent in this recipe; the oil serves as a cooking fat.
• You can replace the oil with melted butter if you wish, but it's not necessary; you'll get plenty of flavor from the 2 tablespoons of browned butter.
• If you're doubling the recipe or using a small pan, cook the sprouts in batches. Crowding the pan will cause the sprouts to steam rather than saute, and you won't get the flavorful caramelization you would otherwise.