Ingredients
1 tablespoon unsalted butter
1 tablespoon extra-virgin olive oil
1 1/4 pounds brussels sprouts, trimmed, leaves separated, cores discarded
1/4 cup walnuts, toasted and coarsely chopped
1 tablespoon fresh lemon juice
Coarse salt and freshly ground pepper
Preparation
Heat butter and oil in a large skillet over medium heat until butter has melted. Add brussels sprout leaves; cook, stirring often, until bright green and just tender, 5 to 6 minutes. Stir in walnuts and lemon juice. Season with salt and pepper.
