Sauteéd Brussels Sprouts with Sun-Dried Tomatoes and Olives

Ingredients

• 10 oil-cured olives, or other flavorful olives, chopped
• salt and pepper
• ½ cup(s) sun-dried tomatoes, chopped if large
• 2 tablespoon(s) olive oil or butter (or a mixture)
• 1 pound(s) Brussels sprouts

Trim sprouts, removing any damaged or yellowed leaves. Cutting through the core (top to bottom, not crosswise), slice about 1/4 thick. Heat oil or butter in a large heavy skillet. Add sprouts and stir to coat with oil. Grind a little pepper over sprouts. Don't salt yet, as the olives will add sa...

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