MOM’S BRUSSELS SPROUTS

By Ana Larramendi

Gluten-Free, Paleo (can be prepared vegan)
Serves 3-4 as a side dish. About 3 cups
 
Brussels sprouts. A lot of people do not like them.
…It is amazing how someone’s awful preparation can disgust a person from ever trying a particular vegetable ever again!
I have always believed that even foods someone doesn’t like, when prepared well, can be delicious and likeable…Then again, I was spoiled.
 
Here’s a recipe for Brussels sprouts, the way my mom made them. This is a great side dish…and if you want, add a sprinkling of parmesan cheese on top. I will admit, I just prepare a big bowl of these Brussels sprouts and make dinner out of the whole thing!
 
I always loved this vegetable and this classic Spanish preparation may get you hooked too!
 
Ingredients:
3-4 C. prepped fresh Brussels sprouts.
2 TB olive oil
4 large cloves of garlic, minced
1 small onion finely chopped
2 C. low sodium chicken or vegetable broth
2 thin slices of Serrano, or prosciutto ham, chopped
Salt and pepper to taste
 
Instructions:
To prepare the Brussels sprouts, cut off the stem, and peel off any discolored leaves. If the cleaned-finished sprout is larger than 1 inch in diameter, cut it in half length-wise. If it is smaller than 1 inch, leave whole. Finished volume about 3-4 cups raw.
 
In a 2 quart saucepan with a lid, heat the olive oil till it is very hot and add the minced garlic. Sauté the garlic, stirring constantly, until it becomes slightly golden in color. Now add the chopped onion and continue sautéing about a minute. Add the Brussels sprouts and cook another minute, then add the broth. Bring the mixture to a boil. Note: If you are making this vegan, use vegetable broth and omit the ham.
 
Add the chopped prosciutto, and cover with a lid. Reduce heat and simmer for 15 minutes. Remove the lid then bring to a high boil to evaporate the liquid. Cook on high, stirring regularly, for about 5-7 minutes, or until there is almost no liquid left in the pan. At this stage taste and adjust the seasoning with salt & pepper. Now they are ready to serve!
 
Notes:
Serrano ham is the Spanish equivalent to Italian prosciutto. It is a fabulous Salt-cured ham made from an Iberian pig which is native to Spain. The best hams are slow cured made from pigs fed on acorns.
You can buy Serrano ham at La Tienda: www.tienda.com
 
When I was young, my mom could not find Serrano ham anywhere, so she substituted prosciutto for all the Spanish recipes that she made. Otherwise, you can also use Virginia ham in the recipe.
 
Frying the garlic to a light golden color is another classic Spanish flavor trick. This essentially caramelizes the garlic and changes the flavor profile. However, watch it carefully! The garlic can go from golden, to burnt and bitter very quickly! If it burns, throw it out and start this step over--it is not worth saving!