On the Table: Brussels Sprouts with Prosciutto

I had some Brussels sprouts in the refrigerator today, and it seemed that everywhere I looked (on the internet, at least), I was seeing recipes for Brussels sprouts, so I decided to do some experimenting. 

I also had prosciutto in the refrigerator, so I decided to try a play on the standard of Brussels sprouts with bacon.  I think I liked them better with the prosciutto!  To make this fabulous dish:

Prepare a pound of Brussels sprouts.  Rinse them, cut off the ends, and discard any leaves that look unappetizing (e.g., they have black spots or insect bite holes).  Cut the Brussels sprouts into quarters (or halves, if they are small). 

Dice up three slices of prosciutto into small pieces.  Put the prosciutto in a big, COLD skillet (it needs to be a skillet with a lid).  Put the skillet over low heat and render out as much of the fat as possible.  When the prosciutto starts to get cripy and most of the fat has been rendered, remove it from the skillet.  Add one and a half tablespoons of butter to the pan (you want enough fat to coat the bottom of the pan, so adjust based on the amount of fat that was rendered from the prosciutto), turn the heat up to medium, and allow the butter to get hot.  Add in the Brussels sprouts.  Allow them to cook for a few minutes, stirring frequently.  Season with salt and black pepper (but go easy on the salt, since the prosciutto will add a lot of salt).  When the leaves have started to wilt, add in a cup of chicken stock and a tablespoon of balsamic vinegar.  Bring the liquid to a simmer, cover the skillet, and turn down the heat.  Allow to cook for 10-15 minutes.  For the last five minutes of cooking, remove the lid to allow the liquid to evaporate.  The Brussels sprouts are done when they are very tender.  Add the prosciutto back into the pan and stir to combine.  Serve warm.

Enjoy!