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Brussels Sprouts 32

Brussels Sprouts 32 comes together with Olive Oil, Black Pepper, and Chicken Stock. Keep it handy for the next time you cook it.

Ingredients

• 2 tbsp
• 3/4 tsp
• 1 3/4 cup

Method (preview)

1. 1

   Heat olive oil in a large (12") saute pan and add pancetta.

2. 2

   Cook over medium heat, stirring often, until the fat is rendered and pancetta is golden brown and crisp, 5 to 10 minutes.

3. 3

   Remove the pancetta to a plate lined with a paper towel.

4. 4

   Add Brussels sprouts, salt, and pepper to the fat in the pan and saute over medium heat about 5 minutes, until lightly browned.

5. 5

   Add raisins and chicken stock.

6. 6

   Lower heat.

7. 7

   Cook uncovered, stirring occasionally, until sprouts are tender when pierced with knife, about 15 minutes.

8. 8

   If skillet becomes too dry, add a little chicken stock or water.

9. 9

   Return pancetta to pan, heat through, season to taste, serve.