1 pound fresh Brussels sprouts, trimed and cut in half
2 slices bacon, cut into small pieces (Or you can use 3 ounces paper-thin pancetta, coarsely chopped, use 2 TB. olive oil if cooking with pancetta.)
2 garlic cloves, minced
salt and freshly ground black pepper
3/4 cup low-salt chicken broth |
Partially cook the Brussels sprouts in a large pot of boiling salted water, about 4 minutes. Drain.
Meanwhile, sauté bacon until it begins to crisp about 3 minutes. Add the garlic and sauté until pale golden, about 2 minutes. Add the Brussels sprouts to the same skillet and sauté until heated through and beginning to brown, about 5 minutes. Season with salt and pepper, to taste. Add the broth and simmer until the broth reduces just enough to coat the Brussels sprouts, about 3 minutes. Serve
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