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Shredded brussels sprouts w/pancetta Recipe


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     Shredded brussels sprouts w/pancetta

Category   Salads - Soups - Sidedishes
Sub Category   None
Servings   8
Preptime   45

1/2 lb thinly sliced pancetta, diced small
extra-virgin olive oil, if needed
1 1/4 lbs brussels sprouts, trimmed and shredded
1 Tbls chopped fresh rosemary leaves
3 Tbls fresh lemon juice
coarse salt and ground pepper

In a large skillet, cook pancetta over medium, stirring occasionally, until crisp. With a slotted spoon, transfer pancetta to paper towels to drain.
Pour off all but 1/4 cup drippings (add olive oil if needed to measure 1/4 cup). Add brussels sprouts and cook, stirring occasionally until crisp-tender(about 10 min).
Stir in rosemary and cook until fragrant (about 2 min). Stir in pancetta. Remove from heat, stir in lemon juice and season with salt and pepper. Serve warm or at room temp.

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