sauteed shredded brussel sprouts with smoked ham and toasted pecans

By barbell

dish comes together quickly and veggies retain theri texture

Ingredients

• 2 lbs. brussel sprouts
• 1/2 stick butter
• 3 tbsp evoo
• 2 1/4 inch thick slices smokled ham- about 6 oz- coarsley chopped
• 1 large clove of garlic, minced
• 2/3 cup chicken broth
• kosher salt
• 1/2 cup pecans, toasted and chopped

Preparation

Step 1

tim root ends from brussel sprouts. using sharp knife or processor fitted with coarse shredding disk, thinly slice brussel sprouts into shreds. do ahead: can be prepared 1 day ahead. cover and chill.
melt butter with olive oil in large deep skillet over medium heat. add ham; saute until golden, about 3 minutes. add garlic; stir 30 seconds. add prussel sprouts and broth; saute until crisp tender but still bright green, 3-5 minutes. season with salt and black pepper. transfer to serving dish. sprinkle with pecans.