Roughly chop the
Pistachios (2 Tbsp)
Slice off the stems of the
Brussels Sprouts (2 cups)
. Begin pulling away the brussels sprout leaves and place them in a bowl. You will only need the brussels sprout leaves, so discard the cores and any damaged outer leaves.
In a saute pan over medium heat, add the
Olive Oil (1 fl oz)
, brussels sprouts, chopped pistachios,
Kosher Salt (1/4 tsp)
Ground Black Pepper (1 pinch)
. Saute until leaves begin to soften but are still bright green, about 2 minutes.
Unsalted Butter (1 1/2 Tbsp)
and melt to coat the brussels sprouts. Squeeze the
and toss the lemon juice with the brussels sprouts.
Transfer to a plate or bowl and serve.