Sautéed Sliced Brussels Sprouts with Leeks

Total time: 10 minutes
    I'm learning that these little green 'cabbages' are very versatile, and the key to good sprouts is not overcooking.  Shredding, followed by a quick sauté is perfect.

 Ingredients:

• 12 - 15 medium Brussels sprouts
• 1/2 medium leek
• 1 tbs olive oil
• 1 tsp Balsamic vinegar
• sea salt

 Instructions:

• Slice off stem end of sprouts and remove any wilted or damaged leaves.
• Thinly slice the sprouts, cutting the larger ones in half first.
• Trim the leek, cut in half the long way.  Thinly slice half of the leek, reserving the rest for another use. 
• Heat oil in a medium nonstick skillet over medium-high heat.  Add leeks and sprouts.
• Sauté until they start to develop brown spots but are still crisp tender, about 7 minutes, stirring often.
• Stir in vinegar, remove, sprinkle with sea salt and serve.