Brussels Sprout Braise
Brussel Sprout Braise
6 cups of Brussel Sprouts prepared by removing loose leaves and stems then cutting in half to a quarter depending on size
3 ounces of prosciutto, torn in pieces. (For a vegan alternative omit prosciutto and add 1/3 cup of roasted pine nuts).
2 tablespoons Olive Oil
The juice of 1/4 medium Fresh Lemon
2-3 cloves Garlic chopped
Prepare by adding 1/2 cup of water to the pan and bring to boil over high heat. Next, add Brussel sprouts to water and cook with the top on for 3 minutes. The water should be pretty much gone at this point. Simultaneously brown prosciutto in a separate pan until crisp. Cut or tear in small pieces when cooled.
Decrease the heat to medium and add olive oil. Stir to coat Brussel sprouts evenly. Cook for 8 minutes, with the top off, stirring as needed to prevent burning or browning.
Add garlic and continue to cook with the top off for about 2 more minutes stirring frequently so nothing burns or browns too much. Take off heat and add the juice of about 1/4 medium-sized lemon and cooked prosciutto to the pan (For vegan alternative add the roasted pine nuts at this point too). Stir to distribute evenly. Enjoy warm!