Brussel Sprouts with Baby Spinach and Ham


There aren’t many vegetables that I don’t like, but I have never been a fan of brussel sprouts.  They are such odd little vegies, and odd plants – and with such a strong concentrated cabbage taste.  As a kid we had them all too often. Steamed usually.  As boring as possible.

But they are so healthy: full of anti-oxidents, vitamins C and  K, folate, potassium…  There had to be a recipe out there that would make them appealing.  And for me, this is it!


  • 500 g brussel sprouts, trimmed and cut in half
  • 1 T olive oil
  • 1 T butter
  • 75 g  ham or panetta, finely chopped
  • 2 garlic cloves, crushed
  • 150 g baby spinach
  • ½ c chicken or vegetable stock

Cook brussel sprouts in large saucepan of boiling water until just tender. Rinse in cold water.

Heat oil and butter in large frying pan over medium heat. Stir in ham and garlic and cook for 2 minutes.  Add brussel sprouts, spinach and stock. Mix to combine. Cook covered until spinach has wilted and brussel sprouts have softened slightly. Season to taste.

Adapted from Australian Good Taste July 2012.

About baking bohemian

My name is Jen and I am the baking bohemian. My blog identity comes from the cultural background of my mother’s family, (Bohemian), and my mother’s more left wing lifestyle (bohemian). The big ‘B’ Bohemian refers to the rich cultural heritage of our family that emigrated from Bohemia when it was still its own country (it now comprises two thirds of the Czech Republic). Food featured prominently in the family and broader social life of that part of my family. No social interaction was without sustenance, and any celebration, large or small, was an invitation to cook up a storm. My own family emigrated from the United States to Australia when I was a child. For the most part we lived with our mother, and my dad eventually moved back to the US. The little ‘b’ bohemian relates to the semi-alternative lifestyle we led with our mother. I hesitate to refer to her as a hippy, for that conjures up so many misconceptions, but certainly she was on that side of the fence. She was probably more eccentric than radical at the end of the day, but she could really cook. We always set extra plates at the dinner table because inevitably people would visit at dinner time. I started cooking when I was about eight. Cookies. Obviously I was motivated by desire! I loved cooking, I loved that the kitchen was always, in every way, the heart of the house, so I was always part of anything else that was happening while I was cooking. I loved people loving my food. With all the different things that I have done in my life and am interested in, food has remained my most consistent and enduring passion.

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