Skillet Brussels with Pancetta and Pine Nuts
Servings: 4
Ingredients
- 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
Instructions
- In a skillet cook the pancetta over medium heat for 5 minutes. Stir occasionally. Add the garlic and cook for 1 minute.
- 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.
- Add the optional toasted pine nuts and stir well. Serve warm.
Notes
This is a perfect weeknight side dish and. 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.
