Sautéed Shredded Brussels Sprouts With Smoked Ham And Toasted Pecans
Serves: 4
Camila Dooley
1 January 1970
Based on User reviews:
42
Spice
49
Sweetness
58
Sourness
34
mins
Prep time (avg)
2.9
Difficulty
Ingredients:
910 g
Brussels Sprouts2 tbsps
Butter (1/4 stick)3 tbsps
Extra-Virgin Olive Oil1 large
Garlic (clove, minced)1 cup
Pecan (toasted, chopped)Directions:
1
Trim root ends from brussels sprouts
2
Using sharp knife or processor fitted with coarse shredding disk, thinly slice brussels sprouts into shreds
3
DO AHEAD: Can be prepared 1 day ahead
4
Cover and chill
5
Melt butter with olive oil in large deep skillet over medium heat
6
Add ham; sauté until golden, about 3 minutes
7
Add garlic; stir 30 seconds
8
Add brussels sprouts and broth; sauté until crisp-tender but still bright green, 3 to 5 minutes
9
Season with coarse salt and black pepper
10
Transfer to serving bowl
11
Sprinkle with pecans
12
Trim root ends from brussels sprouts
13
Using sharp knife or processor fitted with coarse shredding disk, thinly slice brussels sprouts into shreds
14
DO AHEAD: Can be prepared 1 day ahead
15
Cover and chill
16
Melt butter with olive oil in large deep skillet over medium heat
17
Add ham; sauté until golden, about 3 minutes
18
Add garlic; stir 30 seconds
19
Add brussels sprouts and broth; sauté until crisp-tender but still bright green, 3 to 5 minutes
20
Season with coarse salt and black pepper
21
Transfer to serving bowl
22
Sprinkle with pecans