My father loved brussels sprouts, so its little wonder it was found on the menu bringing comfort food to those on a cold and bitter winter’s night. He also loved a tender, juicy ham – so it is natural that they share a dish together! Another reason to cook a nice pork shoulder and use the leftovers! Not only ready in no time, but you will see why this is such a crowd pleaser. Bon Appetite!
1 1/2 lbs of baby brussels sprouts (or regular, halved)
4 medium onions, slivered
1 lb of cooked ham or pork cut into 1 inch pieces
Fresh cracked pepper
2 tablespoons of butter
2 tablespoons of extra-virgin olive oil
In a large chef’s pan, heat the butter and olive oil over a medium fire. Add the onion until slightly translucent (cooking for about 5 minutes, stirring occasionally). Add the brussels sprouts, pepper, zest and juice of the tangerines, cover and cook another 20 minutes over a low to medium fire. Add the ham or pork. No need to add salt usually do to the salinity of the ham. Cook and additional 15 minutes, stirring occasionally, uncover for the last 5 minutes. Beautiful.