Martha's Shredded Brussel Sprouts

Mon Feb 6, 2023

1 1/2 lbs brussel sprouts 1/4 C olive oil 6 slices Prosciutto, chopped 3/4 C pine nuts Salt & freshly ground pepper

Remove root end and core from the brussel sprouts. Cut in half and slice thinly. Heat oil in skillet over medium heat. Add Prosciutto and saute until beginning to crisp. Add brussel sprouts and saute 3 minutes. Cover pan and cook 2 minutes longer or until brussel sprouts are crispy-tender. Toss in pine nuts and saute 1 minutes. Season with salt and pepper. Recipe submitted by: Mary Barr to “70th Anniversary Cookbook” Renfrew Victoria Hospital Auxiliary Cookbook