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A modest sodium, low potassium, low carb, low fat recipe.

Brussels Sprout Leaves with Pancetta

1 pound (454g) Brussels sprouts
1 tablespoon (15mL) olive oil
1 medium onion
2 ounces (56g) pancetta
1/2 cup (120mL) low sodium chicken stock
1 tablespoon (15mL) Mrs. Dash® Lemon Pepper Seasoning Blend

1. Cut stems on Brussels sprouts and separate into leaves, thinly slice the centers.
2. Dice onion and pancetta.
3. Add olive oil to large skillet and heat to medium high, add onion and pancetta and cook until onion is softened and pancetta starts to crisp.
4. Add sprout leaves, Mrs. Dash® Lemon Pepper, and chicken stock, cover.
5. Cook over low heat for 10 to 15 minutes or until leaves are tender.
6. Serve hot.

Makes 10 servings.

Nutrititional Information Per Serving: Calories: 51; % of Calories from Fat: 35%; Total Fat: 2 g; Saturated Fat: 1 g; Unsaturated Fat: 1 g; Trans Fat: 0 g; Cholesterol: 5 mg; Sodium: 126 mg; Potassium: 201 mg; Carbohydrates: 6 g; Fiber: 2 g; Protein: 3 g

Recipe provided courtesy of Mrs. Dash®; Alberto-Culver Company. All rights reserved.