Brussels Sprouts With Pancetta

By á-170456

Ingredients

• 1 pound fresh Brussels sprouts trimmed
• 2 tablespoons olive oil
• 3 ounces paper-thin slices pancetta coarsely chopped
• 2 garlic cloves minced
• Salt to taste
• Freshly-ground black pepper to taste
• 3/4 cup low-salt chicken broth

Details

Servings 4

Preparation

Step 1

Partially cook the Brussels 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 Brussels 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 Brussels sprouts, about 3 minutes. Serve.

This recipe yields 4 servings.