Shredded Lemony Brussels Sprouts with Pine Nuts and White Beans

Normally LCBF and I like our brussels sprouts roasted, but tonight I switched it up and sauteed them. Tossed with lemon juice, pan-fried pine nuts and served with white beans, the results were delicious! Serve as a vegan main course (or add parmesan). Subtract the beans and add a sweet shredded apple for a tasty side dish ("with pork!" says LCBF, "it would be awesome with pork!"). Recipe after the jump:

Shredded Lemony Brussels Sprouts with Pine Nuts and White Beans

Brussels Sprouts (around 12 or so--use as many as you want)
juice of 1/2 a lemon
~1/4 c. of pine nuts
2-3 tbl olive oil
~12 oz. of white beans, cooked or canned (cannellini, great northern, etc.)
salt & pepper
1/4-1/2 c. water

Wash and trim sprouts, peeling off any bad leaves. Shred sprouts using a food processor or mandolin, or ninja slicing skills.

Put beans in a pot to warm. Heat 1-2 tbl. olive oil in a pan and fry the pine nuts for a few minutes. Just long enough to brown. Drain on a paper towel if necessary.

Add a bit more olive oil to the pan. Heat and add brussels sprouts. Toss to coat then add about 1/4 c. water (use more if needed) and salt and pepper. Cook, stirring frequently, until sprouts are tender, but not soggy--about 8 to 10 min. Drain if necessary. Place sprouts in a bowl and stir in lemon juice. Toss with pine nuts and beans (note: I wound up with refried beans for uninteresting reasons and decided to serve them as a bed with the sprouts on top--it was yummy this way too).