Brussel Sprouts with Lardon

When brussel sprouts are cooked so there sweetness and nuttiness,

shine forth they are just mouth watering! Add a bit of salty pork and 

they become irresistible!

Thank you to my sister-in-law Kim for once again preparing 

great vegetables for our holiday meal.

As Always,

ENJOY!

Recipe Source:Barefoot in  Paris by Ina Garten

INGREDIENTS

2 Tbsp. good olive oil

6 oz. Italian pancetta, 1/4 inch diced

1 1/2 lbs. brussel sprouts, trimmed and cut in half

3/4 tsp. kosher salt

3/4 tsp. freshly ground black pepper

3/4 cup golden raisins

1 3/4 cup homemade chicken stock or canned broth

Heat the olive oil in a large 12 inch saute pan, and add the pancetta.  Cook over medium heat stirring often, until the fat is rendered and the pancetta is golden brown and crisp, 5-10 minutes.  Remove the pancetta to a plate lined with a paper towel. 

Add the brussel sprouts, salt and pepper to the fat in the pan, and saute over medium heat for about 5 minutes, until lightly browned. Add the raisins and chicken stock.  Lower the heat and cook uncovered, stirring occasionally, until the sprouts are tender when pierced with a knife, about 15 minutes. Return the pancetta to the pan, heat through, season to taste, and serve.