Pan-Fried Brussels Sprouts with Ghee

1 lb brussels sprouts, bottoms cut off and halved

2 T. ghee

1 cup white wine, we used La Crema Monterey Pinot Gris

salt and pepper, to taste

 

Add pan to high heat. Add ghee, let melt. When ghee is melted, add in brussels. Be careful when standing near pan- they can pop and splatter a bit when giving off moisture. When brussels sprouts are lightly browned, deglaze pan with wine. Let wine cook off, and taste. If brussels need salt, add a pinch at a time (ghee can be very salty, so be careful when adding extra salt.) Cook until brussels are soft. Serve hot.