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add to shopping list 8 tablespoons extra-virgin olive oil, divided 2 pounds brussels sprouts, trimmed, cut in half lengthwise 6 garlic cloves, chopped 1 cup low-salt chicken broth 1 15-ounce can cannellini (white kidney beans), drained 2 tablespoons (1/4 stick) butter 1 [...]
Read the recipe at epicurious.com
