Anne Burrell's Frizzled Brussels Sprouts with Pancetta & Walnuts

By Dglmedia

Ingredients

• Extra virgin olive oil
• 1 clove garlic, smashed
• Pinch of crushed red pepper
• 1/4 pound pancetta, cut into 1/4-inch dice
• 1/2 cup walnuts, coarsely chopped
• 1 pint Brussels sprouts, stemmed and leaves pulled apart
• Kosher salt

Preparation

Step 1

Coat a large sauté pan with olive oil; add the garlic and red pepper and bring to medium heat.

When the garlic has turned a lovely golden brown, 2 to 3 minutes, remove it from the pan and ditch it—it has fulfilled its garlic destiny!

Add the pancetta and walnuts and cook until the pancetta is crispy and brown, 5 to 6 minutes.

Add the Brussels sprouts and toss to combine. Season with salt, cover, and cook for 2 to 3 minutes, or until the sprouts have wilted.

Remove the lid, raise the heat to medium-high, and let the sprout leaves brown and "frizzle," 8 to 10 minutes more. Taste and season with salt if needed.

Serves: 4
Time: about 30 minutes