Sauteed Shredded Brussels Sprouts

Place the Brussels sprouts in the feed tube of the food processor fitted with a large slicing disk. Process until they're all sliced, thinly.

Heat the butter and 2 tbl olive oil in a very large saute pan over medium to medium-high heat. Add the Brussels sprouts, 1 ¹⁄₂ tsp salt and ³⁄₄ tsp pepper and saute, stirring occasionally, for 5 to 7 minutes until crisp-tender and still bright green. Off the heat, stir in the balsamic vinegar, season to taste and serve hot.