Balsamic Brussels Sprouts and Spinach Saute

Monday, November 26, 2012
I could never have enough recipes for these beauties! Here's another favorite!


1/4 pound chopped proscuitto or ham
1 1/2 teaspoon olive oil
2 tablespoons butter
2 lbs fresh Brussels sprouts thinly slice
2 cup fresh spinach or kale
2 cloves fresh minced garlic
1/2 teaspoon seasalt
pinch of cayenne pepper
coarsely ground black pepper to taste
1/2 cup chicken broth
1/2 cup sliced almonds
1 tablespoon good grade balsamic vinegar

In a large non stick saucepan, cook and stir proscuittto in olive oil for 3 minutes until crisp. Remove from heat drain on a paper towel.  Add butter to drippings in the pan, add brussels sprouts, spinach and garlic, salt, pepper cook and stir until they are tender. Stir in the broth, boil. Cook around 25 minutes or until the sprouts are tender, stir in walnuts, balsamic vinegar and top with proscuitto.

+claudia lamascolo  Author


  1. Love brussels sprouts! Healthy and delicious!

  2. Unlike you, I've very few ideas to cook sprouts. I like the tip of balsamic vinegar very much :) Bye, have a good week

  3. Mmnnn! Brussel sprouts are so good with balsamic vinegar. I love how you cooked them so they have a nice little crust.

  4. I'm with you on having plenty of sprout recipes.

  5. Yum two of my favorite vegetables. Great recipe Claudia!

  6. Oh I just love brussels sprouts…a perfect way to serve them.

  7. YUM, this combination sounds amazing! I roasted some Brussels sprouts with balsamic on Thanksgiving, but all your extras make and even better dish!

  8. Love your pairing the brussel sprouts with the spinach...very unusual, and totally delicious!


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