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Brussels Sprouts with Pancetta & Walnuts
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Extra virgin olive oil | |
1 clove | garlic, smashed |
Pinch | crushed red pepper |
1/4 lb | pancetta, cut into 1/4" dice |
1/2 cup | walnuts, coarsely chopped |
1 pint | brussels sprouts, stemmed and leaves pulled part |
kosher salt |
Coat a large sauté pan with olive oil; add the garlic and red pepper and bring to medium heat. When the garlic has turned a lovely golden brown, 2-3 minutes, remove it from the pan and ditch it.
Add the pancetta and walnuts and cook until crispy and brown, 5-6 min. Add Brussels sprouts and toss to combine. Season with salt, cover, and cook for 2-3 min or until they have wilted.
Remove the lid, raise heat to med-high and let it brown 8-10 min.
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