This was one of the recipes we demoed on Fox5 News Feb. 26, 2014
1 T minced shallot
1 pound Brussels sprouts trimmed, leaves separated from cores, or shredded
¾ C shelled unsalted natural pistachios
2 T fresh lemon juice
Heat oil in large nonstick skillet over medium-high heat. Add shallot and stir 20 seconds. Add Brussels sprout leaves and pistachios, and sauté until leaves begin to soften but are still bright green, about 3 minutes. Drizzle lemon juice over. Season to taste with salt and pepper. Transfer to bowl and serve. Four servings.