Shredded brussel sprouts – Sara Moulton

1 pound brussels sprouts, trimmed of stems and coarse outer leaves
4 tablespoons (1/2 stick) butter
Salt and pepper
Balsamic vinegar, to taste
Grated Parmesan

By hand or in a food processor shred sprouts. Melt butter in large skillet over medium heat. Add sprouts and saute until tender but still crisp. Add balsamic vinegar and sprinkle with parmesan cheese.