Braised Brussel Sprouts with Garlic and Pine Nuts

A delicious, simple and quick side dish, this is absolutely delicious.  A great colorful complement to your family dinner or holiday gatherings.  The optional addition of a few celery leaves or a 3 inch piece of celery helps eliminate any bitter flavor from the brussel sprouts.

Braised Brussel Sprouts with Garlic and Pine Nuts

1 lb brussel sprouts

3/4 cup chicken stock

1 3-inch piece of celery (or a piece of the inner heart of the celery with leaves), optional

1/2 tsp salt

1 2oz package (approximately 1/4 cup) pine nuts

2 Tbsp extra virgin olive oil

2-3 cloves garlic minced

Wash brussel sprouts and trim hard ends off then divide in half, top to tail.  Place in a shallow pot so there is enough room for the brussel sprouts to lay in one even layer.  Add chicken stock and sprinkle with salt.  Add celery if using.  Cover with lid loosely.  Bring to boil then reduce heat to low, cover and simmer approximately 6-8 minutes until soft when pierced with a knife.  Most if not all the liquid should have evaporated.  

While the brussel sprouts are cooking, in a small nonstick pan over medium-high heat toast the pine nuts until well browned.  Stir constantly to keep from burning.  These will color fairly quick.  Remove from pan to cool slightly, set aside.

In the same pan used for the pine nuts, add 2 Tbsp olive oil and saute garlic about 1 minute until softened and pungent garlic smell disappates.  Remove from heat.  

Place brussel sprouts in a serving bowl (or you can serve directly from the pot if you are plating in the kitchen), pour the garlic and olive oil over the brussel sprouts and toss with or top with the pine nuts.  Serve immediately.