Brussels Sprouts Chiffonade with Cumin

- 2 tablespoons unsalted butter
- 1 cup Brussels sprouts, sliced into chiffonade (some will fall apart; don’t worry about it)
- ½ cup chopped onion
- ÂĽ teaspoon ground cumin
- ÂĽ cup low-sodium chicken broth
Instructions:
- Melt the butter over high heat in a large skillet. Stir in the Brussels sprout slices, onion, and cumin and sauté until slightly browned, 3 to 5 minutes.
- Add the chicken broth, reduce the heat to medium, cover, and cook for 3 more minutes.