Brussels Sprouts with White Beans and Parmesan

Ingredients

• Chicken broth

  Soup, canned, less/reduced sodium

  1 cup or 240g

• Garlic

  Raw

  6 clove or 18g

• White beans

  Mature seeds, canned

  3 cup or 786g

• Parmesan cheese

  Shredded

  1 cup or 80g

• Brussels sprouts

  Raw

  6 cup or 528g

• Olive oil

  Salad or cooking

  8 tbsp or 108g

• Butter

  Unsalted

  2 tbsp or 28g

Directions

1. Rinse and trim the Brussels sprouts, then cut them lengthwise. Drain and rinse the white beans and set aside.
2. Heat 3 tablespoons of olive oil in a large skillet over high heat. When the oil is about to smoke, add half of the Brussels sprouts. Cook until browned, stirring occasionally, about 5 minutes. Transfer to a large bowl.
3. Heat another 3 tablespoons of oil in the same skillet. Add the remaining Brussels sprouts, reduce heat to medium-high, and cook until browned, stirring occasionally, about 5 minutes. Transfer to the same bowl.
4. Add the remaining 2 tablespoons of oil to the skillet and increase the heat to high. Add the garlic and sauté until browned, stirring constantly, about 1 minute.
5. Add the broth and Brussels sprouts to the skillet. Cook until the Brussels sprouts are crisp-tender, stirring frequently, about 3 minutes.
6. Add the beans and butter; stir until the butter melts and the broth is reduced to a glaze, about 1 minute. Season with salt and pepper, then stir in the cheese.