Shaved Brussel Sprouts with Pancetta and Toasted Almonds

I never had brussel sprouts growing up. I don't think it's an Asian vegetable, so it wasn't served in our house. My only reference of brussel sprouts, was from childhood books of kids refusing to eat them. So naturally, any encounter with brussel sprouts in my adulthood mimicked this. I didn't get them, and I heard they make you fart.

BFF shed light one day and explained, 'they're just like little lettuce heads, and they have a lot of fiber (wink wink).' I like lettuce and a girl is always in need of fiber. I can't get enough of them now, whole, roasted, braised, shaved, fried...ok maybe not fried, but this is by far my favorite recipe.

Ingredients

1 slice of pancetta with a 1/2 inch thickness, cut into little pieces

1 teaspoon of red pepper flakes

1 lb of brussel sprouts, cut vertically into thin slices

1/4 cup of chicken broth

1 teaspoon of fresh ground black pepper

Salt to taste

1/4 cup of toasted almonds

1. Toast the almonds in a clean pan until lightly brown and set aside.
2. Cook the pancetta in a large pan until the fat is render. Remove pancetta to a plate, reserving fat in pan.
3. Add the red pepper flakes to add flavor to the fat. Let sit for a minute.
4. Turn the heat up to medium high, add brussel sprouts and let it brown. Cook about five minutes.
5. Add chicken broth, pepper and a pinch of salt. Remember that pancetta is like bacon, so it already has some salt.
6. Cook until the liquid is completely burned off.
7. Add the pancetta and almonds in, and cook for just another minute. Brussel sprouts should be well browned.