Dressed with mustard and sour cream, our Brussels Sprouts with Ham takes this veggie salad to new levels.
All You DECEMBER 2013
1. Trim stem end from each Brussels sprout, cut in half lengthwise, then slice each half crosswise into thin ribbons.
2. 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).
3. 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.
Go to Full Version of