Shredded Brussels Sprouts

Cut the bottom of the Brussels spouts off and discard. Shred the remaining part of the Brussels sprout either in a food processor or by slicing thin strips with a knife. Transfer to a bowl and set aside.

In a large skillet warm the olive oil over medium high heat. Add the pancetta and saute until golden brown. Using a slotted spoon, remove the browned pancetta and set aside.

Add the garlic to the same skillet and saute for 1–2 minutes. Add the shredded Brussels sprouts and saute for about 8 minutes until the leaves are tender. Add the lemon juice, Parmesan cheese, the crisped pancetta and mix around. Season with salt and pepper to taste.