Anne Burrell’s Frizzled Brussels Sprouts with Pancetta & Walnuts

Extra virgin olive oil

1 clove garlic, smashed

Pinch of crushed red pepper

¼ pound pancetta, cut into ¼-inch dice

½ cup walnuts, coarsely chopped

1 pint Brussels sprouts, stemmed and leaves pulled apart

Kosher salt

Coat a large sauté pan with olive oil; add the garlic and red pepper and bring to medium heat.

When the garlic has turned a lovely golden brown, 2 to 3 minutes, remove it from the pan and ditch it—it has fulfilled its garlic destiny!

Add the pancetta and walnuts and cook until the pancetta is crispy and brown, 5 to 6 minutes.

Add the Brussels sprouts and toss to combine. Season with salt, cover, and cook for 2 to 3 minutes, or until the sprouts have wilted.

Remove the lid, raise the heat to medium-high, and let the sprout leaves brown and "frizzle," 8 to 10 minutes more. Taste and season with salt if needed.

Serves: 4
Time: about 30 minutes