Chef Paulette's Sauteed Leaves of Brussels Sprouts 3/27/15 - WSMV News 4

Chef Paulette's Sauteed Leaves of Brussels Sprouts 3/27/15

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Sautéed Leaves of Brussels Sprouts w/ Pancetta, Raisins & Pine Nuts
1 lb. Brussels sprouts
1/4 lb. sliced or cubed pancetta
2-3 garlic cloves, minced
1/4 cup raisins or currants
1/4 cup pine nuts, toasted
olive oil for sautéing
drizzle of vinegar

Separate the leaves of the Brussels sprouts by coring them first. Heat 2-3 tablespoons olive oil in a large sauté pan. Sauté the pancetta until cooked thru, about 3 minutes. Add the garlic and Brussels sprouts leaves. Sauté until wilted and cooked, about 8 minutes. Add a splash of white wine and cook until evaporated. Add the raisins and pine nuts, season with salt & pepper. Transfer to serving bowl. Drizzle with vinegar and toss.

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