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Brussels Sprouts with Pancetta
Ingredients
| * | 10 ounces Brussels sprouts, trimmed and outer leaves removed |
| * | 2 ounces pancetta, diced |
| * | 1 clove garlic, finely chopped |
| * | Kosher salt and freshly ground black pepper |
| * | 1/2 cup low fat, low-sodium chicken broth |
Instructions
| 1 | Partially cook the Brussels sprouts in boiling salted water, about 8 minutes. Drain well. |
| 2 | Separately, add pancetta to a nonstick skillet and saute until beginning to crisp. Add garlic and saute an additional 2 minutes. |
| 3 | Slice Brussels sprouts in half and add to skillet. Season with salt and pepper. Add broth and simmer until broth is reduced and sprouts are tender, about 3-5 minutes. |