Sautéed Shredded Brussels Sprouts with Smoked Ham and Toasted Pecans |
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Prep Time: 40 Minutes Cook Time: 0 Minutes |
Ready In: 40 Minutes Servings: 10 |
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The technique: Sautéing is just cooking something quickly in a small amount of oil on the stovetop. The payoff: The dish comes together quickly and the vegetables retain their texture. Ingredients:
2 pounds brussels sprouts |
2 tablespoons (1/4 stick) butter |
3 tablespoons extra-virgin olive oil |
2 1/4-inch-thick slices smoked ham (about 6 ounces), coarsely chopped |
1 large garlic clove, minced |
2/3 cup low-salt chicken broth |
coarse kosher salt |
1/2 cup pecans, toasted, chopped |
Directions:
1. Trim root ends from brussels sprouts. Using sharp knife or processor fitted with coarse shredding disk, thinly slice brussels sprouts into shreds. DO AHEAD: Can be prepared 1 day ahead. Cover and chill.
2. Melt butter with olive oil in large deep skillet over medium heat. Add ham; sauté until golden, about 3 minutes. Add garlic; stir 30 seconds. Add brussels sprouts and broth; sauté until crisp-tender but still bright green, 3 to 5 minutes. Season with coarse salt and black pepper. Transfer to serving bowl. Sprinkle with pecans.
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