1 lb. fresh Brussels sprouts, trimmed
\n2 T. olive oil
\n3 oz. paper-thin slices pancetta, coarsely chopped
\n2 garlic cloves, minced
\nSalt and freshly ground black pepper
\n3\/4 C. low-salt chicken broth<\/p>\n
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 saut\u00e9 until beginning to crisp, about 3 minutes. Add the garlic and saut\u00e9 until pale golden, about 2 minutes. Add the Brussels sprouts to the same skillet and saut\u00e9 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.<\/p>\n
Yield: 4 servings
\nCalories: 177
\nFat: 11.6g
\nFIber: 1.3g<\/p>\n","protected":false},"excerpt":{"rendered":"
1 lb. fresh Brussels sprouts, trimmed 2 T. olive oil 3 oz. paper-thin slices pancetta, coarsely chopped 2 garlic cloves, minced Salt and freshly ground black pepper 3\/4 C. 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 saut\u00e9 until beginning to crisp, about 3 minutes. Add the garlic and saut\u00e9 until pale…<\/p>\n