Brussels Sprouts with Country Ham
About the recipe
Brussels sprouts can be a polarizing ingredient, but slicing them thinly and cooking them with butter and salty country ham helps combat some of the sprouts’ natural bitterness. You can use a knife to slice the brussels sprouts by hand, but a Japanese mandoline makes it easier. Just be sure to discard the core and any of the woody, white ends.
Hands on Time: 30 minutes
Total time: 30 minutes
1/4 cup extra-virgin olive oil
4 ounces country ham, finely diced
1 shallot, minced
4 cloves garlic, minced
1 1/2 pound Brussels sprouts, ends trimmed and sprouts shaved 1/4-thick crosswise on a mandoline
1/2 cup apple cider or juice
1 tablespoon apple cider vinegar
4 tablespoons unsalted butter
Kosher salt and freshly ground black pepper
Heat the oil in a large skillet over medium heat. Add the country ham and cook, stirring frequently, until the ham just starts to brown, about 2 minutes. Add the shallot and garlic and cook, stirring, until softened and fragrant, about 1 minute. Add the Brussels sprouts and cook, stirring, until wilted and almost shiny, 4 to 6 minutes.
Add the apple cider and vinegar, bring to a simmer, and cook until the liquid has reduced to about 1/4 cup, 3 to 5 minutes. Stir in the butter, season to taste with salt and black pepper, and remove from the heat. Continue to stir until the butter has completely melted and formed a creamy sauce. Serve.