Low Carb Leeks And Sprouts With Pancetta
⏱ Prep: 5 min🍳 Cook: 9 min✅ Ready: 14 min
335
Calories
5.9g
Net Carbs
12.7g
Protein
27.8g
Fat
⏱ Prep: 5 min🔥 Cook: 9 min⏰ Ready: 14 min
How to Make It
Step 1
Heat the oil in a skillet over a medium heat and add the pancetta, cooking until lightly browned all over.
Step 2
Thinly slice the leeks and sprouts, discarding the tough bases and any stringy outer leaves. Add to the pan along with the lemon zest, salt and pepper. Stir well to combine and continue to pan fry for a further 3-4 minutes until the pancetta is completely cooked through and golden, and the vegetables are tender.
Step 3
Add the flaked almonds and fry for a minute more until the vegetables start to caramelize at the edges and the almonds are lightly golden.
Ingredients
- Pancetta by Daniele – 5 ounce
- Almonds, Raw – 1 tablespoon, sliced
- Lemon Peel Or Zest Raw – 1 tsp
- Brussels Sprouts, Raw – 1 cup
- Leeks – 1 cup
- Olive Oil – ½ tablespoon
- Salt, Sea Salt – ⅛ teaspoon
- Black Pepper – ⅛ teaspoon