Nutty Warm Brussels Sprouts Salad

From October 2009 Cooking Light magazine. Even my teenage son liked these. People who said they didn't like brussel sprouts asked for the recipe, so here it is. And you can eat as much as you want - only 71 calories for 3/4 cup.

1 1/2 teaspoons extra-virgin olive oil, divided
1 garlic clove, minced
1/3 cup fresh breadcrumbs
3/4 pound Brussels sprouts, trimmed and halved, about 8 cups
1/4 teaspoon salt (or to taste)
1/8 teaspoon freshly ground black pepper
1 1/2 tablespoon finely chopped walnuts, toasted
1/2 ounce shaved Asiago cheese (you Parmesan if that's what you have in the fridge, but use the fresh and grate it yourself)

1. Heat 1 teaspoon oil in a large nonstick skillet over medium heat. Add garlic; cook 1 minute or just until golden (don't let it get too brown or it will be bitter), stirring constantly. Add breadcrumbs (pulse 1 slice of bread in food processor); cook 1 minute or until lightly browned, stirring constantly. Transfer garlic mixture to a small bowl.
2. Separate leaves from Brussels sprouts; quarter cores. Heat remaining 1/2 teaspoon oil over medium heat. Add leaves and cores to pan; cook 8 minutes or just until leaves wilt and cores are crisp tender, stirring frequently. Remove from heat; toss with breadcrumb mixture, salt and pepper. Top with walnuts and cheese. 6 servings

Note: If you had this at the marriage seminar, I halved brussels sprouts, tossed with oil and roasted in the oven for 20 minutes because I had so many. The key is to keep them crisp tender to keep the taste mild and browning them either in pan or oven brings out a nutty sweetness.