Brussel Sprouts With Pancetta

By jan_ice

Ingredients

• 1 lb fresh Brussels sprout trimmed
• 2 tablespoons Olive Oil
• 3 oz paper thin slices pancetta coarsely chopped
• 2 Cloves Garlic minced
• salt and freshly ground black pepper
• 3/4 cup low salt Chicken Broth

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.