simmered brussels sprouts

By gwen -
from How to Cook Everything, which has really good explanation of why this recipe works and is the best way to prepare a normally loathed vegetable. I never hated brussels sprouts, but these are seriously delicious...

1 to 1/2 lbs. brussels sprouts, trimmed
2 T butter or olive oil
1 clove garlic, smashed (optional)
1 T plain bread crumbs
1 T freshly squeezed lemon juice
1 T minced fresh parsley (I didn't have this and substituted dried, and it was fine)
1/4 c. grated Parmesan (he thinks it's optional, but I tried it both ways and highly recommend using the cheese)

Bring large pot of water to boil and salt. Add sprouts and, keeping the heat high, boil until tender, about 10 minutes. Do not overcook; drain and refresh in cold water.

Place butter or oil in a large, deep skillet over medium heat. Add garlic. When the butter foam subsides or oil is hot, add sprouts and breadgrumbs. Stir until hot, about 3 minutes. Remove the garlic, toss the sprouts with lemon and parsley, top with cheese and serve.

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