Instructions: Rinse Brussels sprouts. Cut off and discard bottoms. Coarsely shred in a food processor or slice about 1/8 inch thick. Melt butter in large skillet over medium heat. Add garlic and stir for 30 seconds. Add shredded Brussels sprouts and toss well. Cook, stirring frequently, until the Brussels sprouts are wilted and just tender, 3 to 5 minutes. (Cook to the minimum time if you want to prepare this dish ahead and reheat.) Season with salt, nutmeg and pepper to taste. Add the cream, stir well and cook until cream is bubbling, about 2 minutes. Six to eight servings.

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