Yes, the title says brussels sprouts. I am not usually a fan but I tried this at one of the booths at our farmer's market and really liked it. It's true that everything is better with bacon!
1lb. brussels sprouts
4oz. diced pancetta
2 tbsp. unsalted butter
1 small onion or 2 small shallots, diced
2 cloves garlic, minced
1/4 C. chicken stock
1 tbsp. white wine vinegar
2 tsp. whole grain mustard
1 tsp. sea salt
1 tsp. freshly cracked black pepper
Rinse brussel sprouts. Pull off any limp outer leaves. Trim tough ends off brussels sprouts, cut them in half lengthwise. Thinly slice brussels sprouts into 1/8" threads.
Heat a large skillet over medium low flame. Add pancetta and saute until crispy--8-10 minutes. Add butter to saute pan and stir until melted. Add onion and garlic to pan. Saute until aromatic, about 2 minutes. Add brussels sprouts and stir to coat in fat. Saute till partially softened--3 to 5 minutes.
Add chicken stock and vinegar; deglaze pan; scraping the bits off the bottom.
Stir in mustard to coat brussels sprouts. Saute until bright green and al dente; 2 to 3 more minutes. Do not overcook, they will be bitter and limp.
Season brussels sprouts with salt and pepper. Remove from heat. Taste and adjust seasoning if needed. Serve immediately.
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