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By Karin Calloway
Sautéed Brussels Leaves
If you hated Brussels sprouts as a child, give them another try in this recipe for pancetta-coated Brussels leaves. Separating the leaves is a bit of work, but the resulting side dish is deliciously worth the effort. If time is short, simply core and quarter the Brussels sprouts.
Heat a large sauté pan over medium-high heat and add the olive oil and pancetta. Sauté for 3 minutes, until slightly crispy. Remove Add the shallots and cook until translucent, about 4 minutes. Add the butter and when bubbling, add the Brussels sprouts and water. Sauté over medium heat, tossing to coat, cooking until the leaves are tender and bright green, about 3 minutes. Season to taste with salt and pepper.
Makes 6 servings.