We just love brussels sprouts around here; the hubby and I can’t get enough of them. So, whenever I am asked to make a dish for the holidays, I typically make something with brussels sprouts because they seem to be a hit with everyone else, too!
It takes a little work to clean them up so they’re pretty and edible, but that extra work is worth it to me. Plus, who doesn’t like prosciutto with their veggies? Win-win!
2lb. brussels sprouts
4 oz. sliced prosciutto
1 leek, (white part only) sliced
1 clove garlic, minced
1 tbsp. ghee or butter
2/3 cup broth
1 tsp. salt
black pepper to taste
Cook the slices of prosciutto in a pan over medium heat for about 6 minutes, flipping halfway. Remove them from the pan once they’re crispy and store on a plate lined with a paper towel.
Clean up your brussels sprouts by chopping off the base and peeling off the outer leaves, just like you would a large cabbage. Once they’re all cleaned up, add them to a food processor and pulse until they are shredded. Heat up the same large pan (with the prosciutto grease and brown bits of goodness left in it) over medium heat and add an extra tablespoon of ghee for good measure.
Add the brussels sprouts, leeks, and garlic to the pan. Stir for about 5 minutes or until you can see the brussels sprouts begin to wilt. Pour in the broth, sprinkle the spices, and cover. Allow the veggies to steam for about 5 minutes. Meanwhile, crumble the prosciutto slices.
Once the veggies are steamed and bright green, uncover and allow any extra liquid to cook off. Stir in the prosciutto until it is heated through.