i am not familiar with cooking brussel sprouts, but they have grown really well in the garden this year. cooking them with pancetta seems like the way to go. the salty pancetta will go nicely with the dark greens. i recently watched lidia (from lidia's italy) take the sprouts apart and cook them in a pan. she combined them w/ some olive oil, red pepper flakes and just covered them for a few minutes until they were tender. seems so simple. i think i will try the barefoot contessa's turkey meatloaf recipe to go along w/ it. cooking dinner for 8 people tomorrow night. i hope it works!
i also have to harvest the collard greens soon. it's time to make room for the summer garden. rumor has it that i can cook the greens and freeze them? i wonder how long they will keep?
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