Monday, November 26, 2012

Balsamic Brussels Sprouts and Spinach Saute

I could never have enough recipes for these beauties! Here's another favorite!

 

1/4 pound chopped proscuitto or ham
1 1/2 teaspoon olive oil
2 tablespoons butter
2 lbs fresh Brussels sprouts thinly slice
2 cup fresh spinach or kale
2 cloves fresh minced garlic
1/2 teaspoon seasalt
pinch of cayenne pepper
coarsely ground black pepper to taste
1/2 cup chicken broth
1/2 cup sliced almonds
1 tablespoon good grade balsamic vinegar

In a large non stick saucepan, cook and stir proscuittto in olive oil for 3 minutes until crisp. Remove from heat drain on a paper towel.  Add butter to drippings in the pan, add brussels sprouts, spinach and garlic, salt, pepper cook and stir until they are tender. Stir in the broth, boil. Cook around 25 minutes or until the sprouts are tender, stir in walnuts, balsamic vinegar and top with proscuitto.

+claudia lamascolo  Author
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