BALSAMIC-BRAISED BRUSSELS SPROUTS/GREEN BEANS WITH PANCETTA

BALSAMIC-BRAISED BRUSSELS SPROUTS/GREEN BEANS WITH PANCETTA image

Yield 8 servings

Number Of Ingredients 9

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½ pound pancetta. sliced %-inch thick, then diced
2 tablespoons extra virgin olive oil
2 ½ pounds Brussels sprouts, ends trimmed, halved (quartered if large)
2 shallots, minced
3 cloves garlic, minced
3 tablespoons balsamic vinegar
½ cup low-sodium chicken stock
1 teaspoon dried red pepper flakes (to taste!)
Kosher salt and freshly ground black pepper

Steps:

In a large saucepan over medium heat, cook the pancetta until brown and crispy. Remove the pancetta from the pan and set aside. In the same pan. heat the olive oil and saute the Brussels sprouts until crispy on the outside, about 5 minutes. Add the shallots and garlic and cook until the garlic is soft, about 5 minutes. Add the balsamic vinegar, chicken stock and red pepper flakes. Cover and bring to a boil, then simmer uncovered until the Brussels sprouts are tender, about 15 minutes. The braising liquid should have reduced by half. Season sprouts with salt and pepper to taste. Pour Brussels sprouts onto a serving platter and garnish with pancetta.