Brussels Sprouts & Ham

I had to think quickly and make some dinner. So, here's my quick recipe for fathers who have about 10 minutes and want to serve something hot that includes meat and some green stuff.

Put about 1/2-inch deep of water in a pot. Boil the water. Throw a couple handfuls of brussels sprouts into the pot of boiling water. And cook 'em. Stab with a fork to see if their ready to eat. The fork should go through the little ball of green without too much resistance. 

Cut up some leftover ham in pieces. Smaller than bite-size. Slide the ham into a pan with a ton of butter. Try half a stick. Cook the ham until it looks right. 

Drain the cooked brussels sprouts using a strainer over the kitchen sink. And then add them to the pan of ham. Cook them together a little bit.

Pour it into a nice big bowl and serve hot. 

Wham. You're a hero. King Chef. 

Did you know that brussels sprouts are of the same species as cabbage, in the same family has broccoli, and are thought to protect against colon cancer, because they contain sinigrin. Most spouts in the U.S. are grown in California, and 85% of the production is for the frozen foods market. So, don't fret too much about buying a couple bags of this frozen veggie.