Sauteed Brussels Sprouts with Bacon
Instructions:
Perhaps the most delicious way to cook Brussels sprouts;
their affinity for bacon is legendary.
Other vegetables you can use: cabbage (shredded),
green or wax beans, chicory or its.
6 ounces bacon, chopped
1 pound Brussels sprouts
Salt and freshly ground black pepper
1 tablespoon balsamic vinegar or freshly squeezed
lemon juice
1 tablespoon chopped fresh thyme (optional)
MAKES: 4 servings
TIME: 30 minutes
- Put the bacon in a large skillet over medium-high heat. When it starts to sizzle, reduce the heat to medium and cook until crisp and the fat is rendered, 5 to 10 minutes.
- Meanwhile, trim the hard edge of the stem from the Brussels sprouts, then cut each one into thin slices or shreds; you can do this on a mandoline, with the blade side of a box grater, or with a knife. Or cut them into quarters.
- Add the sprouts and 1/4 cup water to the pan with the bacon; sprinkle with salt and pepper, turn the heat to medium, and cover. Cook, undisturbed, until nearly tender, about 5 minutes.
- When the sprouts are ready, uncover and raise the heat back to medium-high. Cook, stirring occasionally, until any remaining water evaporates and the sprouts are fully tender, another 5 to 10 minutes. Stir in the vinegar and the thyme if you like and serve.
- Sautéed Brussels Sprouts with Hazelnuts.
- Omit the bacon, add 1/2 cup chopped toasted hazelnuts , and substitute 1/4 cup chopped fresh mint or dill for the thyme. In Step 2, heat 3 tablespoons extra virgin olive oil and then add the sprouts. Proceed with the recipe. Sprinkle on the hazelnuts and herbs with the vinegar or lemon juice in Step 3.
- Sautéed Brussels Sprouts with Caramelized Onions.
- Substitute 1 large onion, thinly sliced, for the bacon. Start cooking the onion in 2 tablespoons butter or extra virgin olive oil while you prepare the sprouts. Cook the onion until browned, then proceed with the recipe.