Creamed Brussels Sprouts with Pancetta and Lemon

Does anyone else love brussels sprouts as much as I do? I can eat them everyday in the fall in all the different preparations: roasted, braised, sautéed... This is one of my favorite ways to prepare brussels sprouts, and it works equally well with fish (especially wild salmon), pork, chicken, or over even on its own over brown rice or pasta. I made this as a side dish to broiled wild salmon for dinner, and used the leftovers to top spaghetti for lunch, adding extra lemon zest and grated parmesan cheese. 

Ingredients 

• 2 oz pancetta, diced
• 5 cloves garlic, thinly sliced or diced
• 2 lbs brussels sprouts, stems removed, thinly sliced
• 1/4 cup heavy cream
• zest of 1 lemon
• lemon wedges, to serve

Steps

1. Sauté the pancetta until nicely browned and the fat is rendered, about 5-7 minutes. 
2. Pour out some of the fat (not all of it!) if desired, then add the garlic and sauté another minute.
3. Add the brussels sprouts and sauté until softened, about 5 minutes.
4. Add the cream and lemon zest, season with salt and pepper. and cook for another 3-5 minutes, until the brussels sprouts are tender. Add lemon juice to taste (I typically use 3/4 of the lemon) and adjust seasoning as desired. 

Serves 4 as a side dish

* I inadvertently put the salmon a little too close to the broiler coils, accidentally making a burn victim of my salmon and setting off the smoke alarm. Oops!