Categories: Sides

Ingredients

• 2 oz pancetta, minced
• 2 lb brussels sprouts (weight after outer leaves and stems removed)
• 1.5 tbsp extra virgin olive oil
• 4 cloves garlic, minced or sliced thin
• kosher salt and fresh ground pepper

Directions

1. With a large sharp knife, finely shred the brussels sprouts after thoroughly washing.

2. In a deep heavy saute pan, sauté pancetta on medium-low heat until fat melts and pancetta becomes golden, about 5 minutes. Add olive oil and garlic and sauté until golden. Add shredded brussels sprouts, salt and pepper to taste and sauté on medium-high heat for about 5 to 7 minutes until tender crisp.

3. Makes about 7 cups.

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