This simple side of sauteed shredded brussels sprouts goes well with pork chops, sea scallops, or roasted chicken.
To shred brussels sprouts, halve them, then slice crosswise, or use the slicer blade in a food processor.
2 tablespoons extra-virgin olive oil
3/4 pound brussels sprouts, trimmed and shredded
coarse salt and ground pepper
3 tablespoons fresh lemon juice
1/4 cup grated pecorino cheese (1/2 ounce)
In a large skillet, heat 1 tablespoon oil over medium-high. Add brussels sprouts. Season with salt and pepper and cook, tossing often, until bright green and slightly wilted, about 3 minutes. Add lemon juice and transfer to a large bowl. Add cheese and 1 tablespoon oil; toss well to combine and season with salt and pepper.