The technique: Sautéing is just cooking something quickly in a small amount of oil on the stovetop.
The payoff: The dish comes together quickly and the vegetables retain their texture.
Recipe information
Total Time
40 minutes
Yield
Makes 10 servings
Ingredients
Preparation
Step 1
Trim root ends from brussels sprouts. Using sharp knife or processor fitted with coarse shredding disk, thinly slice brussels sprouts into shreds. DO AHEAD: Can be prepared 1 day ahead. Cover and chill.
Step 2
Melt butter with olive oil in large deep skillet over medium heat. Add ham; sauté until golden, about 3 minutes. Add garlic; stir 30 seconds. Add brussels sprouts and broth; sauté until crisp-tender but still bright green, 3 to 5 minutes. Season with coarse salt and black pepper. Transfer to serving bowl. Sprinkle with pecans.
