Vegetables, Brussels sprouts with bacon 1 OLYMPUS DIGITAL CAMERA

12 ounces slab bacon, cut into matchsticks

1 tablespoon olive oil

2 tablespoons unsalted butter

2 pounds Brussels sprouts, trimmed and halved lengthwise

kosher salt and freshly ground black pepper, to taste

  1. In a steamer set over boiling water, steam the Brussels sprouts, covered, for 7 to 8 minutes, or until they are just tender. Pat dry with paper towels.
  1. Heat slab bacon and olive oil in a heavy skillet over medium-high heat. Cook, stirring occasionally, until bacon is crisp and fat is rendered, 8 to 10 minutes.  Using a slotted spoon, transfer bacon to paper towels to drain, and pour off all but 2 tablespoons of the bacon drippings.
  1. Return skillet to heat and add butter. Add Brussels sprouts and cook, stirring occasionally, until heated through and lightly colored, 2 to 3 minutes.  Season with salt and pepper and serve garnished with reserved bacon.


adapted from Saveur Magazine, October 27, 2011

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