Ingredients
6 oz pancetta, cut into small dice (1 1/2 cups)
2 pounds baby brussel sprouts, leaves separated
1/4 cup dried cranberries
3 tablespoons shallots, finely chopped
1 clove garlic, minced
2 tablespoons balsamic vinegar
1/4 cup chicken stock
Kosher salt and freshly ground black pepper"
Preparation
In a large saute pan over medium heat, add a 2 count of olive oil and add the pancetta. Cook until the fat renders, 2 to 3 minutes and the pancetta is nice and crispy. Add the garlic, shallots, cranberries and separated brussel sprout leaves. Toss well to combine all the ingredients. Add the balsamic and chicken stock and continue to cook until the brussel sprouts have just wilted, 3-4 minutes. Season to taste with salt and freshly ground black pepper then serve.
