instructions Put a large skillet over medium heat and add oil, then the pancetta. Cook, stirring occasionally, for 5 minutes. Add the onion and cook until the onion begins to color and the pancetta is medium-crisp.
ingredients 2 pounds Brussels Sprouts (stems trimmed) 2 cups Dried Figs Salt and freshly ground Black Pepper
instructions Meanwhile, slice the sprouts as thinly as possible. Add sprouts, figs and 1/4 cup water to pan. Sprinkle with salt and pepper.
instructions Turn heat to medium, and cook, undisturbed, until sprouts and figs are nearly tender—adding more water as needed until tenderness is achieved—about 5 to 10 minutes.
ingredients 4 teaspoons Balsamic Vinegar (or more to taste)
instructions Turn heat to medium-high and cook, stirring occasionally, until any remaining water evaporates, another 5 to 10 minutes. Add vinegar, and adjust seasoning. Serve.