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 pan and bring to boil over high heat. Next add brussel sprouts to water and cook with top on for 3 minutes. The water should be pretty much gone at this point.
Decrease heat to medium and add Olive oil and Prosciutto to the pan. Stir to coat brussel sprouts evenly. Cook for 8 minutes, with top off, stirring as needed to prevent burning or browning.
Add garlic and continue to cook with 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. (For vegan alternative add the roasted pine nuts at this point too). Stir to distribute evenly. Enjoy warm!