INGREDIENTS:

• 2 pounds brussels sprouts

• 2 tablespoons (1/4 stick) butter

• 3 tablespoons extra-virgin olive oil

• 2 1/4-inch-thick slices smoked ham (about 6 ounces), coarsely chopped

• 1 large garlic clove, minced

• 2/3 cup low-salt chicken broth

• Coarse kosher salt

• 1/2 cup pecans, toasted, chopped

PREPARATION:

1. Trim root ends from brussels sprouts. Using sharp knife or processor fitted with coarse shredding disk, thinly slice brussels sprouts into shreds. DO AHEAD: Can be prepared 1 day ahead. Cover and chill.

2. Melt butter with olive oil in large deep skillet over medium heat. Add ham; sauté until golden, about 3 minutes. Add garlic; stir 30 seconds. Add brussels sprouts and broth; sauté until crisp-tender but still bright green, 3 to 5 minutes. Season with coarse salt and black pepper. Transfer to serving bowl. Sprinkle with pecans.