Brussels Sprouts with Panchetta

By CangersFla

Ingredients

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

Details

Servings 4
Preparation time 10mins
Cooking time 30mins
Adapted from foodnetwork.com

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.