Sautéed Shredded Brussels Sprouts with Leek

Total time: 15 minutes
     I'm learning that these little green 'cabbages' are very versatile, and the key to good sprouts is not overcooking.  Shredding, followed by a quick sauté is perfect.

 Ingredients:

• 14 - 18 medium Brussels sprouts, 300gr, 10.6oz
• 1 medium leek, 80gr, 2.8oz, trimmed weight
• 1 tbs olive oil, 13.5gr, .48oz
• 1/4 tsp sea salt, 1.5gr, .05oz

 Instructions:

• Slice off stem end of sprouts and remove any wilted or damaged leaves.  Thinly slice the sprouts, cutting the larger ones in half first. 
• Trim the leek, cut in half the long way.  Thinly slice half of the leek, reserving the rest for another use. 
• Heat oil in a medium nonstick skillet over medium-high heat. 
• Add leeks and sprouts.  Sauté until they start to develop brown spots but are still crisp tender, about 7 minutes, stirring often. 
• Remove, sprinkle with sea salt and serve.

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Nutrition Information               Recipe serves 2            Entire Recipe / per serving Calories:   298 / 149 Total Carbohydrates:  39 / 19.5           Dietary Fiber:   13 / 6.5 Total Fat:  14 / 7          Saturated Fat:   4 / 2 Cholesterol:   0 / 0 Protein:   12 / 6 Calcium:   176 / 88 Sodium:    650 / 325

General Technical Details and Disclaimer:

Measurements are actual measurements used for calculation. If there are no values the nutritional numbers were simply too small.

I try to be accurate, but I do not guarantee it.  I use 'grams' as the unit of weight; with an approximate conversion to ounces.

My information comes from my own digital, computerized scale and the USDA Nutrient Data Library: http://ndb.nal.usda.gov/