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Trim Brussels sprouts and halve lengthwise. Cut garlic into
thin slices. In a skillet melt 1 T of the butter with olive oil over moderate
heat and cook the garlic stirring until pale golden .
Transfer with spotted spoon to small bowl. Reduce heat to
low and arrange sprouts in skillet cut siide down in one
layer. Sprinkle sprouts with pine nuts and salt to taste.
Cook sprouts without turning until crisp-tender and
undersides are golden brown; about 15 min.
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