Brussels Sprouts With White Beans And Pecorino

• 8 tablespoons extra virgin olive oil, divided
• 2 lbs Brussels sprouts, trimmed, cut in half lengthwise
• 6 garlic cloves, chopped
• 1 cup low sodium chicken broth
• 1 (15 ounce) can cannellini, drained (white kidney beans)
• 2 tablespoons butter
• 1 cup coarsely grated young pecorino cheese, about 4 ounces (such as a young Pecorino Toscano)

1. 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.
2. Add remaining 2 tablespoons oil to skillet; increase heat to high. Add garlic; saute 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.

extra virgin olive oil, brussels, garlic, chicken broth, cannellini, butter, pecorino cheese

Taken from www.food.com/recipe/brussels-sprouts-with-white-beans-and-pecorino-145743 (may not work)