adapted from This Is How We Eat
Prep and cook time: 10 minutes
1 pound brussels sprouts
2 garlic cloves, minced
1 Tbsp olive oil
1 C chicken stock
Chop of the ends of your brussels sprouts and get rid of any sad leaves. Thinly slice the heads of the sprouts (alternately I'm sure you could just chop them, but they're prettier sliced).
In a skillet, heat oil over medium heat. Add brussels sprouts and garlic and raise heat to medium high. Stir them very consistently--as in not quite constantly, but don't run off and do something else. Stir them every 30 seconds or so. When the leaves/slices get a bit wilty, soft, and perhaps a wee bit brown at the edges. Now add half your chicken stock. It'll soak up/boil off pretty quickly and that's a good thing. Add the rest of the stock and let it soak up/boil off quickly as well. When the liquid is nearly gone, but not quite, take the brussels sprouts off the heat.
Eat them soon thereafter. If you wish to add a sprinkle of Parmesan, I won't stop you, though they definitely don't need it.
Posted by The Tasty Cheapskate: tastycheapskate.blogspot.com