shredded brussel sprouts with pancetta

How To Make shredded brussel sprouts with pancetta

• 
  Step 1
  Add a few Tablespoons of olive oil to a stainless steel skillet or fry pan. Add the pancetta or bacon and brown until crispy. Remove from pan and let rest on a paper towel to soak up some of the grease.
• Step 2
  While the pancetta is in the pan. Chop the shallot and garlic. Add to the pan once pancetta is removed. Saute shallots and garlic for a minute or two. Try not to let the garlic burn.
• 
  Step 3
  Add the two bags of shredded brussel sprouts (or halves if you chopped the sprouts yourself). Add a little more olive oil and mix it up in the pan. Put the lid on, but leave it cracked. This will help the brussel sprouts cook a little quicker.
• 
  Step 4
  I don't like soggy sprouts, so I steam for a few minutes until they're just tender. Add cracked black pepper to taste and mix. Return the pancetta to the pan.
• 
  Step 5
  Shake about a teaspoon of the hickory smoked vinegar onto the mixture and mix. Add more if you want a smokier flavor. You could also substitute cider vinegar here (it will be sweeter) or even use a few dashes of Worcestershire sauce.
• 
  Step 6
  Transfer mixture to a serving dish and enjoy.
• Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!