2 pounds brussels sprouts, trimmed and shredded with a knife or food processor
Coarse salt and ground pepper
2 tablespoons fresh lemon juice
In a large nonstick skillet, heat oil over medium-high, add brussels sprouts and 2 tablespoons water; season with salt and pepper. Cook, stirring occasionally, until crisp-tender, 8 to 10 minutes. Remove from heat, and stir in lemon juice.
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