Serves: 6
Total Calories: 671

1/2 cup walnuts, coarsely chopped
5 tablespoons olive oil
1 1/2 small yellow onions, finely chopped
4 cloves garlic, thinly sliced diagonally
2 pounds brussels sprouts, , cut into 1/8-inch-thick crosswise slices
4 cups chicken broth
sea salt and freshly ground pepper to taste
1/2 cup freshly grated Parmesan cheese
3 tablespoons coarsely chopped fresh flat-leaf parsley

Preheat the oven to 375°F. In a pie tin, spread the chopped walnuts. Toast in the oven for 5 to 7 minutes, or until golden brown. Set aside.

In a large saucepan, heat the olive oil over medium heat. Add the onions and garlic and sauté for 4 to 5 minutes, or until the onions begin to soften and turn golden. Make sure not to let the garlic burn, or it will be bitter.

Add the Brussels sprouts to the pan and sauté for 15 minutes, or until lightly browned, gradually adding 2 cups of the stock as needed to keep the mixture from scorching. Cook uncovered for another 8 to 10 minutes, gradually stirring in the remaining 2 cups stock, until the greens are wilted and slightly golden on the edges. Cook a few minutes longer, until lightly browned and crisp. Season with the salt and pepper.

To serve, spread the hash on a small platter. Sprinkle with the walnuts, Parmesan cheese, and parsley.

From Dinner Parties. Text copyright © 2004 by Jessica Strand. Photographs copyright © 2004 by Victoria Pearson. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutritional Facts:

Serves: 6
Total Calories: 671
Calories from Fat: 217

More Recipes from the Dinner Parties Cookbook:
*Dinners for Six
Arugula And Endive Salad
Boiled New Potatoes Tossed In Parsley And Butter
Brussels Sprouts Hash
Citron Vodka Martinis
Grilled Lamb Chops With Roasted Grape, Olive, And Walnut Relish
Key Lime Pie
Manchego Cheese, Dates, And Pistachios
Provençal Beef Stew
Raspberry Tart
Roasted Grape, Olive, And Walnut Relish
Roasted Sweet-and-Sour Orange Chicken
Sicilian Sardine Pasta
Smoked Trout Canapés With Sour Cream And Chives
Strawberry Shortcakes