Shaved Brussels Sprouts with Pecorino and Navy Beans
Ingredients
- 1 pound Brussels sprouts
- 2 ½ T extra-virgin olive oil (plus more for garnish)
- ½ t kosher salt
- 2 T lemon juice
- 1 15.5-ounce can navy beans
- ½ cup finely grated Pecorino Romano
- black pepper, to taste
Instructions
- Prep the sprouts and drain the navy beans - Trim off a thin slice from the bottom of the Brussels sprouts and wash well. Use the slicer blade of a food processor to shave the Brussels sprouts into very thin slices. Drain the navy beans.
- Cook the sprouts - Add the olive oil to a large skillet or wok, and heat until shimmering. Add the shaved sprouts and ½ t salt, and stir until the sprouts are coated. Continue cooking until the sprouts are very, very soft. Stir in 2 T of lemon juice.
- Finish and serve - Pour the Brussels sprouts into a large bowl, stir in the navy beans and shower with the grated Pecorino. Garnish with olive oil and a good amount of black pepper.