Ingredients:
8 tablespoons extra virgin olive oil, divided
2 lbs Brussels sprouts, trimmed, cut in half lengthwise
6 garlic cloves, chopped
1 cup low sodium chicken broth
1 (15 ounce) cans cannellini, drained ( white kidney beans)
2 tablespoons butter
1 cup coarsely grated young pecorino cheese, about 4 ounces ( such as a young Pecorino Toscano)
Directions:
Heat 3 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.
Servings: 8
Time preparation: 20 min.
Time total: 40 min.