Ingredients
- 1 lb fresh Brussels sprouts, trimmed
- 2 Tbsp olive oil
- 3 oz paper-thin slices pancetta, coarsely chopped
- 2 garlic cloves, minced
- salt and freshly ground black pepper
- 3/4 cup low sodium chicken broth
Instructions
1
Partially cook the Brussels sprouts in a large pot of boiling salted water, about 4 minutes. Drain.
2
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.
3
Add the broth and simmer until the broth reduces just enough to coat the Brussels sprouts, about 3 minutes. Serve.
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Mar 2015
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