Sautéed Shredded Brussels Sprouts

Total time: 15 minutes
    I'm learning that these little green 'cabbages' are very versatile, and the key to good sprouts is to not overcook.

 Ingredients:

• 12 - 15 medium Brussels sprouts
• 1 shallot
• 1 clove garlic
• 1 tbs chicken stock
• 2 tsp butter
• 2 tsp olive oil
• 1 tsp marjoram
• 2 tbs Parmesan

 Instructions:

• Mince garlic. 
• Thinly slice shallot.
• Slice off stem end of sprouts and remove any wilted or damaged leaves.
• Cut each sprout in half through the stem and, then thinly slice.
• Put into a bowl and fluff - separate the layers.
• Heat butter and oil in medium nonstick skillet over medium-high heat.
• Add garlic, shallot, marjoram and shredded sprouts.  Sauté until crisp tender, about 5 minutes, stirring often. 
• Add chicken stock, cover and turn heat off.  Let sit for 10 minutes.
• Uncover, turn heat back up to medium and sauté another minute. 
• Finish with a sprinkle of Parmesan and serve.