Brussels Sprouts Supreme

Ingredients

• 1.5 pounds brussels sprouts halved
• 2 tablespoons butter divided
• 1 cup chicken broth 
• 2  pasilla chiles stemmed seeded coarsely chopped
• 0.5 cup green onions thinly sliced (white and pale green parts only)
• 0.5 cup heavy cream 
• 0.5 cup pinenuts 
• 6 servings salt and pepper black freshly ground

Equipment

• bowl
• frying pan
• sauce pan

Directions

1. Watch how to make this recipe.
2. Melt 1 tablespoon of the butter in a large heavy saucepan over medium-high heat.
3. Add the Brussels sprouts and stir until coated with the butter, 1 minute.
4. Add the broth, cover, and simmer until the Brussels sprouts are tender, about 7 minutes. Uncover and continue to simmer until all of the broth has evaporated, about 4 minutes.
5. Transfer the Brussels sprouts to a medium bowl.
6. Melt the remaining 1 tablespoon butter in the same pan.
7. Add the green onions, chiles, and pine nuts.
8. Saute until the nuts are toasted and the chiles are tender, about 2 minutes. Stir in the cream and bring to a boil. Reduce the heat, return the Brussels sprouts to the pan, and toss to coat them with the cream. Season with salt and pepper, to taste, and serve.