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Brussels Sprouts with Pancetta
Brussels Sprouts with Pancetta

Brussels Sprouts with Pancetta

30 Min(s)
What You Need
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1 serving
Original recipe yields 1 serving
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
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Let's Make It
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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