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Stir-Fried Brussels Leaves With Prosciutto |
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Serves: 4 Print this RecipeBrussels sprouts have a tendency to get sulfury and acrid when they are overcooked. In this recipe the sprouts are shredded, which allows you to sauté them super-fast. Because you don’t have to wait for the whole sprout to cook through, the surface doesn’t overcook, and off-flavors don’t get a chance to develop. 1 pound brussels sprouts, wilted leaves discarded 3 tablespoons diced prosciutto (about 1 ounce) 1 tablespoon extra-virgin olive oil 1/4 teaspoon dried thyme Salt and ground black pepper to taste Starting at the rounded ends, cut the Brussels sprouts into thin slices, discarding the hard stem ends. Heat a wok over high heat until hot. Add the prosciutto and oil and stir-fry for 10 seconds. Add the Brussels sprouts and thyme and stir-fry until bright green and tender, about 3 minutes. Season with salt and pepper before serving. From Homemade In A Hurry. Text copyright © 2006 by Andrew Schloss. Cover photograph copyright © 2006 by Noel Barnhurst. All rights reserved. First published by Chronicle Books LLC, San Francisco, California. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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