2 cloves garlic, chopped
3/4 pound Brussels sprouts, cut into 1/8 inch ribbons
1/4 cup toasted walnuts, chopped (see note)
2 tablespoons raisins or currants
1 tablespoon nutritional yeast
freshly ground black pepper
Heat 2 tablespoons water in a large skillet and saute garlic for 1 minute, add shredded Brussels sprouts and cook for 2-3 minutes, until warm and slightly wilted. Add a small amount of additional water if needed to prevent from sticking.
Remove from heat and toss with chopped toasted walnuts, raisins and nutritional yeast. Season with black pepper.
Note: Toast walnuts in a small skillet over medium heat for 2-3 minutes until lightly toasted.
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