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Categories:Viewed: 74 - Published at: 2 years ago
Ingredients
- 2 pounds Brussels sprouts
- 1/4 cup olive oil
- 1 cup diced ham
- Salt and pepper
- 1 tablespoon whole-grain mustard, or more to taste
- 1/4 cup sour cream
Method
- Trim stem end from each Brussels sprout, cut in half lengthwise, then slice each half crosswise into thin ribbons.
- Warm oil in a 12-inch skillet over medium-high heat until hot but not smoking. Add ham and cook, stirring occasionally, until browned in spots, 3 to 5 minutes. Add sprouts and cook, stirring, until they begin to wilt and turn bright green, about 5 minutes (they will shrink as they cook, so your pan may be full at first).
- Season sprouts with salt, pepper and mustard; continue cooking and stirring until sprouts are tender but still bright green, about 8 minutes. If they begin to brown, reduce heat. Remove pan from heat, stir in sour cream and serve.
