Multiply recipe to make as many portions as you like.
- 1 tsp of Olive oil (or schmaltz, or butter, or duck fat)
- 5-6 small brussel sprouts or 3-4 large
- a pinch of Maldon sea salt
- 1/2 a shallot, thinly sliced
Put oil in the pan on low. Peel and thinly slice the shallot. Toss it in the pan and bring the hear up to medium. Give the pan a little shake.
Peel the outer layer of the brussel
sprouts, 2-3 leaves usually. Rinse the brussel sprouts and cut out the core. Just cut at a 45 degree angle on either side of the stem.
Slice the sprout in half and then thinly slice vertically. Toss the sprouts in once the shallots are clear and beginning to just slightly brown. Sautée for 6-8 minutes. Add a pinch if salt.
Put a splash of water in the pan (1 TBSP at most). Raise the heat to high and let the water cook off. Do not cover!
Taste. Add salt and pepper to taste.