16 ounces fresh Brussels sprouts, sliced
2 ounces shallots (2 oz is about one very large shallot)
6 cloves garlic
2.5 ounces Pancetta
2 tablespoons olive oil
coarsely ground black pepper to taste
Slice the Brussels sprouts (from the tip to stem) in 1/4 inch shreds discarding the tough stem end. Set aside. Thinly slice the scallions and set aside. Peel and finely dice the garlic and set aside. Dice the Pancetta into 1/4 inch cubes.
Add the olive oil to a large frying pan and heat at medium-high until the oil is shimmering. Sauté the scallions and garlic until soft and fragrant. Add the diced Pancetta and sauté for approximately 2 minutes or until the Pancetta is slightly brown. Add the sliced Brussels sprouts and sauté until they soften, about 2 minutes. Do not over cook the Brussels sprouts. They should be bright green, softened, but somewhat firm.
Serve at once.
Nutrition (per serving): 206.5 calories; 65% calories from fat; 15.1g total fat; 12.0mg cholesterol; 178.6mg sodium; 543.4mg potassium; 14.1g carbohydrates; 4.4g fiber; 2.5g sugar; 6.5g protein.
Pancetta is Italian cured pork and is widely available in grocery store delis. Bacon can be substituted in a pinch.
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