SAUTEED BRUSSELS SPROUTS WITH GARLIC & PANCETTA
Yields: 8 servings
7 slices pancetta, chopped
¾ cup sliced shallots (1 ½ large)
2 lbs brussels sprouts, cleaned, trimmed and halved
6 garlic cloves, minced
1 cup low-sodium chicken broth
salt & pepper, to taste
Clean each brussels sprout by running under cold water. To trim, remove the tough ends and then slice each in half. See picture at left.
In a medium-high nonstick skillet, add pancetta and sauté 5 minutes, or until begin to brown. Remove from heat, reserve 1 Tb drippings in pan.
Add shallots and cook until translucent. Add garlic and cook until fragrant, about 2 minutes.
Add the brussels sprout halves and sauté 4 minutes, stirring to evenly cook,.
Add chicken broth, and bring to a simmer. Cook until mostly evaporated & sprouts become crisp-tender, stirring occasionally. Add reserved pancetta back in and adjust seasonings with salt and pepper.
Remove from heat and serve.
Return to Recipe Index.
Return to Home page.