Adapted from the Good Housekeeping Cookbook
2 lbs. Brussels sprouts, trimmed
6 slices bacon or pancetta
1 T. olive oil
4 garlic cloves, minced
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
1/4 c. toasted pine nuts, optional
Boil two quarts water in a saucepan; add Brussels sprouts and boil until just tender, about 5 minutes. Drain. Brown bacon or pancetta in a skillet; drain on paper towels and crumble. Discard all but a small amount of drippings from the skillet; add olive oil and heat to medium-high. Add Brussels sprouts, garlic, salt, and pepper. Sauté for 5 minutes, stirring frequently. Transfer to a serving dish; sprinkle with crumbled bacon or pancetta and pine nuts.
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