Dressed with mustard and sour cream, our Brussels Sprouts with Ham takes this veggie salad to new levels.
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
How to Make It
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.