Excellent Brussels sprouts

Ingredients:

• 2 tablespoons butter, divided
• 0.7 kg Brussels sprouts, cut in half
• 1 cup chicken broth
• 1/2 cup green onions, thinly sliced ​​(white and light green parts only)
• 2 morita or poblano peppers, stemmed, seeded and coarsely chopped
• 0.5 cups pine nuts
• 0.5 cups heavy cream

Preparation:

1. In a large heavy-bottomed saucepan, melt 1 tablespoon of the oil over medium-high heat. Add the Brussels sprouts and stir until coated with oil, 1 minute. Pour in the broth, cover, and simmer until the Brussels sprouts are tender, about 7 minutes. Remove the lid and continue cooking until all the broth has evaporated, about 4 minutes. Transfer the Brussels sprouts to a medium bowl.
2. Melt the remaining 1 tablespoon of butter in the same pan. Add the green onions, chili pepper, and pine nuts. Cook until the nuts are golden brown and the chili is soft, about 2 minutes. Add the cream and bring to a simmer. Reduce the heat, return the Brussels sprouts to the pan, and stir to coat. Season with salt and pepper to taste and serve.