Trim stems and remove wilted leaves. In a large skillet, melt butter and cook shallots & garlic 4 to 5 minutes til tender. Add sprouts and cook 2 more minutes. Stir in broth and bring to a boil.
Reduce heat and simmer uncovered 12 to 14 minutes until liquid almost evaporates. Transfer to serving dish & top with pepper and nuts.
Originally Submitted
3/4/2010
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