MAKES 4-6 SERVINGS From the pages Chez Panisse cookbook, these Brussels sprouts are a great side dish to accompany any meat dish. The trick is you are going pull each leaf off the sprout. If you are lazy, just cut the sprouts in quarters and follow the rest of the directions. 1 pound Brussels sprouts 2 tablespoons olive oil 1 small carrot, diced 1/2 large stalk of celery, diced 1/2 small yellow onion, diced 2 ounces pancetta, thinly sliced and diced 1/3 cup water 1/2 teaspoons salt Freshly ground pepper White wine vinegar 1. Working one sprout at a time, remove as many of the outer leaves as you can until you reach the core. Trim the stem end freeing more leaves and repeat until you reach the dense center. Slice the center thin. 2. Warm the olive oil in a 6-quart saucepan. Add the celery, onion, carrot and pancetta, cooking until they have softened, but not browned (about 5-8 minutes). Add the water and the Brussels sprouts leaves, sprinkle with salt, and stir well to combine. Cover the pan and cook for 15-20 minutes, stirring every so often until the leaves are tender. 3. Season with pepper, salt and add a dash of vinegar. Serve while color is still vivid.