Sautéed Shredded Brussels Sprouts With Smoked Ham And Toasted Pecans

• 2 pounds brussels sprouts
• 2 tablespoons (1/4 stick) butter
• 3 tablespoons extra-virgin olive oil
• 2 1/4-inch-thick slices smoked ham (about 6 ounces), coarsely chopped
• 1 large garlic clove, minced
• 2/3 cup low-salt chicken broth
• Coarse kosher salt
• 1/2 cup pecans, toasted, chopped

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:
2. Melt butter with olive oil in large deep skillet over medium heat. Add ham; saute until golden, about 3 minutes. Add garlic; stir 30 seconds. Add brussels sprouts and broth; saute 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.

brussels sprouts, butter, extravirgin olive oil, ham, garlic, lowsalt chicken broth, kosher salt, pecans

Taken from www.epicurious.com/recipes/food/views/sauteed-shredded-brussels-sprouts-with-smoked-ham-and-toasted-pecans-361793 (may not work)