No special equipment is needed to make this wonderful vegetable side dish.
2 pounds Brussels Sprouts, cut in half or quarters if large,
4 tablespoons of Olive Oil,
1 to 2 tablespoons of Montreal Steak Seasoning (made by several seasoning companies, including McCormick),
1 medium Onion, finely chopped,
2 cloves of Garlic, finely chopped,
6 ounces of a hard Salami (Sopressata is great, if you can find it), diced in small pieces
In a small skillet, cook the chopped hard salami in a small amount of olive oil until it is crisp – be careful not to burn it. Transfer the salami to a paper towel to drain the grease and set it aside. In a large skillet, add the drippings from the small skillet (used to cook the salami) and the remaining olive oil. Heat, and add the onion and garlic. Once the onion is translucent, add the Brussels Sprouts and the seasoning. Cook over a medium heat, covered for about 12 minutes. Stir it frequently, so that it doesn’t burn or stick to the bottom of the pan. Uncover and cook it for another 5 to 7 minutes in order to brown the Brussels Sprouts. Be careful not to burn them, but you want them to be nice and browned. Once the Brussels Sprouts are browned, remove them from the heat and add in the salami. Serve immediately.