Carla Hall's Brussels Sprouts with Dried Figs and Pancetta

By joejudy

Ingredients

• 8 ounces Pancetta (small dice)
• 2 pounds Brussels Sprouts (stems trimmed)
• 1/4 cup finely chopped Onion
• 2 cups Dried Figs
• Salt and freshly ground Black Pepper
• 4 teaspoons Balsamic Vinegar (or more to taste)

Details

Servings 1
Adapted from beta.abc.go.com

Preparation

Step 1

step 1

ingredients 8 ounces Pancetta (small dice)
1/4 cup finely chopped Onion

instructions Put a large skillet over medium heat and add oil, then the pancetta. Cook, stirring occasionally, for 5 minutes. Add the onion and cook until the onion begins to color and the pancetta is medium-crisp.

step 2

ingredients 2 pounds Brussels Sprouts (stems trimmed)
2 cups Dried Figs
Salt and freshly ground Black Pepper

instructions Meanwhile, slice the sprouts as thinly as possible. Add sprouts, figs and 1/4 cup water to pan. Sprinkle with salt and pepper.

step 3

ingredients

instructions Turn heat to medium, and cook, undisturbed, until sprouts and figs are nearly tender—adding more water as needed until tenderness is achieved—about 5 to 10 minutes.

step 4

ingredients 4 teaspoons Balsamic Vinegar (or more to taste)

instructions Turn heat to medium-high and cook, stirring occasionally, until any remaining water evaporates, another 5 to 10 minutes. Add vinegar, and adjust seasoning. Serve.

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