Skillet Brussels

Skillet Brussels

  • Servings: servings 3-4
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skillet-brusselsAuthor note: This is a perfect weeknight side dish. It can be fixed in 10 minutes, and requires only a small amount of chopping. I purchase the pancetta pre-diced and the Brussels sprouts pre-shaved.

4 ounces pancetta, finely diced

4 garlic cloves, chopped

1/2 teaspoon red pepper flakes

1/2 teaspoon kosher salt

10 ounce bag shaved Brussels sprouts

1 teaspoon red wine vinegar

toasted pine nuts (optional topping)

  1. In a skillet cook the pancetta over medium heat for 5 minutes. Stir occasionally.
  2. Add the garlic and cook for 1 minute.
  3. Stir in the Brussels, salt, red pepper and red wine vinegar. Mix well. Cover the skillet and cook over medium heat for 5 minutes, or until Brussels are cooked to the desired consistency. Stir once or twice to prevent burning.
  4. Add the optional toasted pine nuts. Stir well. Serve warm.

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