1 tablespoon olive oil
1 cup onions, chopped
2-4 cloves garlic, minced
3 slices hickory smoked "ham", coarsely chopped
5 Brussels sprouts, halved
salt and pepper, to taste
1. Heat a medium frying pan with olive oil. Once it's hot enough, oil the pan and add the onions. Pour the garlic over the "bed" of onions, and saute.
2. Once the garlic and onions have been combined, add the "ham" and Brussels sprouts. Salt and pepper, to taste. Brown the Brussels sprouts until there's some golden-brown specks on it. You don't want to over-cook Brussels sprouts because they get a sulfur-y taste.
3. Add just a splash of water (less than 4 tablespoons at most), lower heat, and cover with a lid to steam.
4. When there's just a tiny bit of liquid left in the pan, cook on high to burn off the moisture, lower to medium heat and saute a little more (do a fancy flip if you can so the sprouts can breathe) to burn off moisture. Serve immediately over a bed of rice, pasta, quinoa, or couscous.
Like broccoli and kale, Brussels sprouts are cooked when the green gets a little darker and glossy, and the white powdery residue disappears.