Sauteed Shredded Brussels Sprouts with Ham and Pecans

2 pounds Brussels sprouts
2 tablespoons extra-virgin olive oil
2-1/4" thick slices of smoked ham (6 ounces), coarsely chopped
1 large garlic clove, minced
2/3 cup low-salt chicken broth
Coarse kosher salt
1/2 cup pecans, toasted and chopped

Trim root ends from Brussels sprouts. Using sharp knife or processor fitted with coarse shredding disk, thinly slice Brussels sprouts into shreds. (can be prepared one day ahead. Cover and chill).

Melt butter with olive oil in large deep skillet over medium heat. Add ham; saute until golden, about three minutes. Add garlic. Stir 30 seconds. Add Brussels sprouts and broth; saute 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. 

(recipe in November 2010, Bon Appetit magazine)