1 lb. Brussels sprouts, trimmed and cut in half lengthwise
1/2 c. water
1 tbsp. butter
1 bay leaf
1/4 tsp. salt

In large skillet bring all vegetables to a boil over medium high heat. Partially cover and cook 8-10 minutes until sprouts are crisp-tender and almost all the water has evaporated. Discard bay leaf. Makes 4 servings.