Serves 8-10
2 pounds Brussels sprouts
1 tablespoon olive oil
8 ounces pancetta or bacon, cut crosswise into ½-inch-wide strips and separated
salt and freshly ground black pepper
* Using a sharp knife or mandolin, thinly slice the Brussels sprouts crosswise, discarding the ends.
* Heat the olive oil in a large skillet over high heat; add the pancetta or bacon and stir. Cook until slightly crisp, about 5 minutes.
* Reduce the heat to medium high; add the Brussels sprouts, and cook, stirring often, until they are bright green and tender, 3 to 5 minutes.
* Add salt and pepper to taste. Serve hot.
~Jan Dull Eller
Portland, Oregon