Brussels Sprouts with Prosciutto and Shallots

Total time: 25 minutes
    A bit of Prosciutto can liven up any vegetable but works particularly well with the cruciferous family.  Brussels sprouts are not bitter if not overcooked.  Allow these to stay just on the crispy side - cooked but not overcooked!

 Ingredients:

• 12 - 15 medium Brussels sprouts
• 2 shallots, sliced
• 1 - 2 slices Prosciutto, roughly chopped
• 1 tsp olive oil
• 1/4 cup (2oz, 60ml) chicken stock

 Instructions:

• Slice off stem end of sprouts and remove any wilted or damaged leaves. 
• Heat oil in small nonstick skillet over medium heat. 
• Add shallots, Prosciutto and sauté until shallots are transparent and Prosciutto is starting to crisp. 
• Add sprouts, chicken stock, cover and simmer over medium heat until sprouts are just barely tender, 10 - 15 minutes, depending on size.  Check by piercing with a knife - it should go in fairly easily but with a little resistance.   Try not to overcook or they tend to get bitter. 
• Remove cover and cook off any remaining liquid.  Serve.