2 lbs. brussels sprouts, outer leaves removed, halved lengthwise
5 tbsp. butter
2 leeks, cut into 1/4 inch pieces
3 oz. thinly sliced prosciutto, cut julienne
Salt & fresh ground pepper

Cook sprouts in boiling salted water until tender, about 5 minutes. Drain, refresh under cold water and drain again. Melt butter in skillet over medium heat. Saute leeks until soft, about 5 minutes. Add brussels sprouts and saute 5 minutes. Add prosciutto and toss to combine. Season with salt and pepper to taste. 8 servings.