Sauteed Brussels Sprouts with Lemon and Pistachios
['3 tablespoons grapeseed oil', '1 tablespoon minced shallot', '12 large brussels sprouts (about 1 1/2 pounds), trimmed, leaves separated from cores (about 8 cups), cores discarded', '3/4 cup shelled unsalted natural pistachios', '2 tablespoons fresh lemon juice']
Heat oil in large nonstick skillet over medium-high heat. Add shallot and stir 20 seconds. Add Brussels sprout leaves and pistachios, and sauté until leaves begin to soften but are still bright green, about 3 minutes. Drizzle lemon juice over. Season to taste with salt and pepper. Transfer to bowl and serve.
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