
Brussels Sprouts with Pancetta
Makes 6 ServingsIngredients
* | 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. |