Ingredients
2ozpancetta,minced
2lbbrussels sprouts,weighted after outer leaves and stems removed
1.5tbspextra virgin olive oil
4clovesgarlic,minced or sliced thin
kosher salt and fresh ground pepper
Preparation
With a large sharp knife, finely shred the brussels sprouts after thoroughly washing.
In a deep heavy sauté pan, sauté pancetta on medium-low heat for about 5 minutes until fat melts and pancetta becomes golden.
Add olive oil and garlic and sauté until golden. Add shredded brussels sprouts, salt and pepper to taste. Sauté on high heat for about 6 to 10 minutes, until tender-crisp.
