autéing the separated Brussels sprout leaves is a delicious way to cook this cancer-fighting vegetable. Preparing the sprouts takes a few extra minutes, so have a seat or grab a helper-it's worth it.

Ingredients:

• 1 12-ounce package Brussels sprouts
• 1 tablespoon Napa Valley organic olive oil
• 2 medium Melissa's organic shallots, thinly sliced into half moons
• 1 15-ounce can Progresso cannellini beans, rinsed and drained
• 2 teaspoons fresh thyme leaves, minced
• 1/8 teaspoon salt
• ¼ teaspoon black pepper
• 4 teaspoons grated Reggiano Parmesan cheese

Instructions:


1. Use a sharp paring knife to trim the ends of the sprouts so the outer leaves come off easily. Trim the ends again to peel off more leaves. Use the tip of the knife to core the sprouts at a 45º angle and remove another layer of leaves. Thinly slice the remaining tight leaves from top to stem, discarding the last slice (mostly the hard core).

2. Heat oil over medium heat in a large skillet. Add shallots and sauté for 3 minutes. Add leaves and cook for 3 minutes. Add cannellini beans and season with thyme, salt and pepper. Cook 3 more minutes. The leaves will be crisp-tender. Transfer to a serving dish and sprinkle with cheese.