Brussels Sprouts With Ginger and Mustard Seeds

5 tablespoons light olive oil
1 pound brussels sprouts, trimmed until all leaves are torn off
Salt
2 tablespoons chopped ginger
2 tablespoons mustard seeds
1 teaspoon hot red pepper
1 lime

1. Heat sauté pan over high heat. Add oil and brussels sprout leaves, and season with salt.

2. Toss and brown until tender. Add ginger, mustard seeds and hot red pepper. Toss and cook for a minute more. Simmer until completely tender, 1 to 3 minutes.

3. Add the juice of half a lime. Taste and adjust salt and lime. Serve.

Serves: 6

Source: Alice Waters

Prepared by: Heather for the December 2010 meeting.