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Thanksgiving | |
| 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 | |
| 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. | |
Unrated | |
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