PREPARATION:

1. Trim outer leaves off the Brussels sprouts. Halve and then chiffonade into shreds. Set
2. aside. In a dry skillet, toast the walnut halves until slightly browned and aromatic, about 5 minutes over medium heat. Transfer to a bowl to cool and set aside.
3. In the same skillet, heat the olive oil over medium-high heat. Add the garlic clove and cook for 1 to 2 minutes, until garlic is brown and has flavored the oil. Remove the garlic clove and discard.
4. Add Brussels sprouts and cook, tossing occasionally until tender and beginning to brown, 1 to 2 minutes. Stir in chicken stock and lemon juice. Cook for 7 to 9 minutes, until Brussels sprouts are tender and cooked through. Serve topped with walnuts.

   Editor's Note: Look for organic, locally-grown Brussels sprouts if possible—try your local farmers market. For a vegetarian recipe, substitute vegetable stock for chicken stock.

5. Learn more about sustainable food choices with our Eat Green Guide.

6. This recipe was featured in the Digestion Suggestions Episode of Emeril Green.