BRUSSELS SPROUTS WITH BACON (for six)
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
- 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.
- 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.
- 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