Brussels Sprouts with White Beans and Pecorino

Name: Brussels Sprouts with White Beans and Pecorino
Yield: 4 servings
Ingredients: 1 8 tablespoons extra-virgin olive oil, divided; 1 2 pounds brussels sprouts, trimmed, cut in half lengthwise; 1 6 garlic cloves, chopped; 1 1 cup low-salt chicken broth; 1 1 15-ounce can cannellini (white kidney beans), drained; 1 2 tablespoons (1/4 stick) butter; 1 1 cup (about 4 ounces) coarsely grated young pecorino (such as a young Pecorino Toscano)

From the kitchen of Carly

Charred brussels sprouts meet creamy white beans in this simple skillet dish. Garlic and butter meld into the broth, while young pecorino adds sharp, salty bite. Crispy edges, tender centers, pure comfort.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

18 tablespoons extra-virgin olive oil, divided
12 pounds brussels sprouts, trimmed, cut in half lengthwise
16 garlic cloves, chopped
11 cup low-salt chicken broth
11 15-ounce can cannellini (white kidney beans), drained
12 tablespoons (1/4 stick) butter
11 cup (about 4 ounces) coarsely grated young pecorino (such as a young Pecorino Toscano)

Instructions

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; sauté 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.