|10 min||20 min||6|
|2 cup||Brussels sprouts|
|1/4 cup||Coconut oil|
|250 gm||Prosciutto (about 1 cup, chopped)|
Wash the leeks thoroughly and slice thinly. Rinse sliced leeks in a fine mesh colander to remove any remaining grit.
Wash Brussels sprouts, then trim ends and halve.
Preheat a skillet over medium heat then add the ¼ cup of coconut oil to the pan. Once hot, cook leeks and sprouts until the leeks begin to brown.
Add the prosciutto on top of the vegetables and cover the pan with a lid. Reduce the heat to low and cook for 10 additional minutes.
Mix the skillet together before serving.