Brussels Sprout Chiffonade

Brussels sprouts have grown on me over the years. This particular recipe is just great. The slicing takes some time, so if you are doing these for a crowd, get some help. It is well worth the effort.

1 pound Brussels sprouts
4 tablespoons unsalted butter (½ stick)
½ teaspoon cumin seeds, optional
Note: If the rest of your dinner has a lot of strong flavors, you might make your sprouts without the cumin. If it is pretty bland (like roast chicken and mashed potatoes), you might increase the cumin seeds to 1 teaspoon.
½ teaspoon salt
¼ teaspoon ground black pepper
1 tablespoon fresh lime juice

1. Trim Brussels sprouts and halve lengthwise; slice crosswise into very thin slices. See instructions below.
2. Heat the butter in a large sauté pan over moderately high heat until the foam subsides. Add the sprouts, cumin seeds, salt and pepper and cook, stirring often, until the sprouts are tender, 3 to 5 minutes. You may want to add 1-2 tablespoons of water to hasten the cooking. The water will disappear and the sprouts will be done.
3. Transfer to a serving bowl. Stir in the lime juice and taste for seasonings, adding more salt and pepper if necessary.

4-6 servings
Adapted from Ruth Reichl’s The Gourmet Cookbook

How to chiffonade Brussels sprouts

1. Trim the Brussels sprouts and halve lengthwise.

 2. Cut crosswise into very thin slices.

3. As you finish cutting, place the slices in a bowl and pull them apart into shreds (or chiffonade).