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:
In a deep heavy sauté pan, sauté pancetta on medium-low heat until fat melts and pancetta becomes golden, about 8 minutes. Add olive oil and garlic and sauté until golden. Add shredded brussels sprouts, salt and pepper to taste and sauté on medium-low heat for about 4-5 minutes until tender crisp.