Brussels sprouts supreme

2  tablespoons		butter, divided
1-1/2  lb.		Brussels sprouts, halved
1  cup		chicken broth
1/2  cup		green onions, thinly sliced (white and pale green parts only)
2		morita or pasilla chiles, stemmed, seeded, and coarselies chopped
1/2  cup		pine nuts
1/2  cup		heavy cream
1  pinch		freshly ground black pepper, to taste
1  pinch		Sea Salt, to taste

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Melt 1 tablespoon of the butter in a large heavy saucepan over medium-high heat. Add the Brussels sprouts and stir until coated with the butter, 1 minute. Add the broth, cover, and simmer until the Brussels sprouts are tender, about 7 minutes. Uncover and continue to simmer until all of the broth has evaporated, about 4 minutes. Transfer the Brussels sprouts to a medium bowl.


Melt the remaining 1 tablespoon butter in the same pan. Add the green onions, chiles, and pine nuts. Saute until the nuts are toasted and the chiles are tender, about 2 minutes. Stir in the cream and bring to a boil. Reduce the heat, return the Brussels sprouts to the pan, and toss to coat them with the cream. Season with salt and pepper, to taste, and serve.