1 lb Brussels sprouts
2 Tbl extra-virgin olive oil
1 medium onion, diced
1 tsp hot red pepper flakes or to taste
1/4 tsp nutmeg or to taste, preferably freshly grated
salt to taste
Trim ends off Brussels sprouts and remove any discolored outer leaves.
Cut or chop the sprouts roughly (1/4 inch pieces). You should have about 4 cups.
Heat the oil in a nonstick skillet over medium heat. Add onion, red pepper flakes, and a pinch of salt, and sauté, stirring frequently, until onion is golden.
Add the chopped sprouts, and sauté, stirring frequently, until sprouts are bright green and crunchy tender, about 5 minutes.
Add the nutmeg and mix well.
Turn off heat