Sauteed Brussels Sprouts with Smoked Ham and Toasted Pecans

by Diane Morgan
from The New Thanksgiving Table
(Chronicle Books, 2009)
Serves 8 to 10

Brussels sprouts are one of the most maligned winter vegetables, probably because they are often cooked so poorly. They are usually served whole, overcooked, and underflavored—but this need not be the case. Simply trimming and halving the Brussels sprouts, or better yet shredding them, brings out the flavor inside these tightly, delicately layered orbs. Diced smoked ham and toasted pecans add flavor and crunch to the sprouts.—Diane Morgan

convert Ingredients
2 pounds Brussels sprouts
2 tablespoons unsalted butter
3 tablespoons extra-virgin olive oil
1 large clove garlic, finely minced
One 1/8-inch-thick slice smoked ham, coarsely chopped
2/3 cup homemade chicken stock or canned low-sodium chicken broth
Pinch of sugar
Kosher or sea salt
Freshly ground pepper
1/2 cup coarsely chopped toasted pecans

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Method
1. Trim the stem end of the Brussels sprouts and remove any yellow or spotted outer leaves. Cut the Brussels sprouts into very thin slices about 1/16 inch thick, and use your fingertips to separate the slices into shreds. Alternatively, shred the Brussels sprouts using a food processor with the coarse shredding disk attached. Place in a bowl and set aside until ready to saute.

2. In a 14-inch saute pan, melt the butter with the olive oil over medium heat and swirl to coat the pan. Add the garlic and saute for about 1 minute until soft but not browned. Add the Brussels sprouts and saute for about 3 minutes until bright green and barely crisp-tender.

3. Raise the heat to high and add the ham and stock. Stir to blend, cover the pan, and steam for about 2 minutes longer until the Brussels sprouts are crisp-tender. Season with a little sugar, salt, and pepper. Transfer the Brussels sprouts to a warmed serving bowl and top with the toasted pecans. Serve immediately.

Do Ahead: This Brussels sprouts saute is best when made right before serving. However, the ingredients can be prepared and chopped up to 8 hours in advance. Cover the prepared Brussels sprouts, garlic, and pecans and set aside at room temperature. Chop the ham and place it in a covered container in the refrigerator.

Recipe © 2008 Diane Morgan. All rights reserved.
© 2009 Leite’s Culinaria, Inc. All rights reserved. Terms of use.