Brussels Sprouts

Cook a pound of halved brussels sprouts cut-side down in a skillet with oil and a little water or vegetable stock over medium heat, covered and undisturbed, until brown and tender, 20 to 30 minutes.

(Check occasionally and lower the heat and/or add more water if the sprouts threaten to burn.)

Put the sprouts in a serving bowl and drizzle with vinegar; set aside.

Add a handful of chopped walnuts and a couple of cloves of minced garlic and cook, stirring, for about 5 minutes; add mixture to the brussels sprouts.

Put a bit more oil and a smashed clove of garlic in the skillet, then add 2 slices of good bread, cut into cubes, and brown lightly.

Toss croutons with sprouts and serve.