Another Boistfort Valley Farm recipe.
Olive oil (a tablespoon or so)
2 shallots, thinly sliced
3/4 lb. Brussels sprouts, trimmed, cored, and shredded
1/2 c. water
Balsamic vinegar, to taste
Coarse salt, to taste
Freshly ground black pepper, to taste
Heat the oil in a large skillet over medium-high heat. Add the shallots, and sauté until softened--about 3 minutes. Stir in the Brussels sprouts and water. Cook, stirring occasionally, until the sprouts are tender--about 8 minutes. Add the balsamic vinegar, salt, and pepper.
This tasted fine, but it was so not worth the tremendous effort of coring and shredding all those darned Brussels sprouts.