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Brussels Sprouts with Balsamic Vinegar

1 1/2 lbs fresh Brussels Sprouts
2 tbsp olive oil
2 cloves garlic, peeled and sliced
1 medium onion, peeled and thinly sliced
1/4 c balsamic vinegar
2 tbsp butter
Salt & freshly ground pepper to taste

Trim off the stems and remove any limp leaves from the Brussels
Sprouts. Blanch the sprouts in boiling water to cover for 5 minutes.
Drain and rinse under cold water to stop the cooking.

Heat a large frying pan and add the olive oil (remember, hot pan
before the oil keeps food from sticking) garlic and onion. Saute
a few minutes until the onion just becomes tender. Add the blanced,
drained Brussels Sprouts. Saute a few minutes until they are cooked
to your liking. Add the vinegar and toss so that all the sprouts
ae coated with the vinegar. Add the butter and salt and pepper to
taste and toss again.

Serves 6 to 8.

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