Brussels Sprouts with White Beans and Pecorino
Published in: Bon Appetit
8 tablespoons Olive oil -- divided
2 pounds Brussel sprouts -- cut in half lengthwise
6 clove Garlic -- chopped
1 cup Chicken broth
1can White beans -- drained (15 oz)
2 tablespoons Butter
1 cup Pecorino -- coarsely grated
Heat 5 tablespoons oil in heavy large skillet over high heat. When
just about to smoke; add half of Brussels sprouts. Cook until brown,
stirring occasionally about 5 minutes. Transfer to large bowl. Heat 3
tablespoons oil in same skillet. Add remaining brussels sprouts,
reduce heat to medium high and cook until brown, stirring
occasionally about 5 minutes. Transfer brussels sprouts to same bowl.
Add remaining 2 tablespoons oil to skillet; increase heat to high.
Add garlic, saute until brown, stirring constantly about 1 minute.
Add broth and brussels sprouts. Cook until brussels sprouts are
crisp tender stirring frequently, about 3 minutes. Add beans and
butter, stir until butter melts and broth is reduced to glaze, about
1 minute. Season with salt and pepper. Stir in cheese.
http://www.terrypogue.com/Terry
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