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Braised Brussels Sprouts

Serves 4 servings (or 6-8 as a side)

Originally aired

INGREDIENTS
  • 1 1/2 tablespoons extra-virgin olive oil (EVOO)
  • 1 1/2 tablespoons butter
  • 2 medium onions, chopped
  • 2 pints Brussels sprouts, thinly sliced
  • 1 teaspoon (about 1/3 palmful) ground allspice
  • 1 tablespoon sage, thinly sliced
  • Salt and freshly ground black pepper
  • 2 cups chicken or vegetable stock
  • 1 small radicchio, chopped
PREPARATION

Heat a large saut pan over medium-high heat with the EVOO and butter. Add the onions and cook until caramelized, 5-6 minutes.

Add the sliced Brussels sprouts, allspice, sage, some salt and freshly ground pepper, and toss to combine. Add the stock, bring up to a bubble, then reduce the heat and simmer until the Brussels sprouts are tender, about 15 minutes. In the last three minutes of cooking, stir in the radicchio.

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