Sautéed Shaved Brussels Sprouts with Shallots and Almonds

1 pound/455 g Brussels sprouts, trimmed, outer leaves removed

2 tablespoons organic extra-virgin olive oil

6 medium-size shallots, sliced thinly (about 1 cup/100 g)

3 garlic cloves, sliced thinly

2 tablespoons freshly squeezed lemon juice (from 1 or 2 lemons)

1 ½ teaspoons chopped fresh dill

¼ cup/25 g sliced raw almonds, toasted, divided

Fine sea salt to taste

Freshly ground black pepper to taste

Use a food processor fitted with a slicing disk to thinly slice the Brussels sprouts. (Alternatively, slice thinly by hand or with a mandoline.) Set aside.

In a large skillet over medium heat, heat the oil. Add the shallots and cook, stirring occasionally, until almost translucent, about 3 minutes. Add the garlic and cook, stirring occasionally, for 1 minute. Add the Brussels sprouts and cook, stirring occasionally, until tender, about 8 minutes. Remove from heat and add the lemon juice, dill, and 3 tablespoons of the almonds, scraping up any browned bits in the skillet. Add salt and pepper to taste.

Transfer to a serving bowl or plates, sprinkle with the remaining 1 tablespoon of almonds, and serve.