Brussels Sprouts with Pancetta

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

Preparation

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 sauté until beginning to crisp, about 3 minutes. Add the garlic and sauté until pale golden, about 2 minutes. Add the Brussels sprouts to the same skillet and sauté 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.

Note: Regular bacon can be used instead of the pancetta

Keywords: side