Brussel Sprouts with Pancetta

By stretchina

Ingredients

• 1 lb. fresh Brussel Sprouts, trimmed
• 2 tblsps. olive oil
• 3 ozs. paper-thin slices pancetta, coarsely chopped
• 2 garlic cloves, minced
• Salt and freshly ground black pepper
• 3/4 cup low-salt chicken broth

Preparation

Step 1

Partially cook the Brussel sprouts in a large pot of boiling salted water, about 4 minutes, drain.

Meanwhile, heat the oil in a heavy large skillet over medium heat. Add the pancetta and saute' until beginning to crisp, about 3 minutes. Add the garlic and saute' until pale golden, about 2 minutes. Add the Brussel Sprouts to the same skillet and saute' until heated through and beginning to brown, about 5 minutes. Season with salt and pepper to taste. Add the broth and simmer until the broth reduces just enough to coat the Brussel Sprouts, about 3 minute. Serve