What's Green and Lovable?

A friend who thought she didn't like Brussels sprouts was won over by a suggestion from Park Hyatt executive chef Brian McBride. He shredded the sprouts as you would a cabbage for slaw and then sautéed them with ginger and orange. She never made it for me, but the technique and combination of ingredients stayed on my to-do list.

When I got around to making my own version, I was wowed. It's like a slaw but better. The Brussels sprouts give it a more delicate quality. The orange and ginger flavors really pop, and there's not a hint of the old-fashioned, cooked-to-death sprouts in this dish.

2 tablespoons olive oil

1 pound Brussels sprouts, outer leaves removed, stems trimmed, either shredded in a food processor or cut in half and thinly sliced

1-inch piece ginger root, peeled and finely grated

Grated zest and juice of 1 orange

Salt

Freshly ground black pepper

2 to 3 tablespoons water (optional)

Heat the oil in a large sauté pan over medium-high heat. Add the shredded sprouts and cook, stirring, for 2 minutes. Add the ginger, orange zest and juice, and salt and pepper to taste. Reduce heat to medium and continue cooking, stirring, until the sprouts are just cooked, 4 to 5 minutes. If the pan gets dry, add a few tablespoons of water. Serve immediately.

Per serving: 77 calories, 3 g protein, 8 g carbohydrates, 5 g fat, 0 mg cholesterol, 1 g saturated fat, 66 mg sodium, 3 g dietary fiber

Sprouts in a New Light