I really like Brussels sprouts. Funny enough I’m not a huge fan of cabbage. And of course almost any vegetable tastes just a little bit better with some bacon.
This makes a wonderful side dish to almost any meal – meat, fish or chicken.
- 1 pound Brussels sprouts
- 3 – 6 slices of bacon
- bacon grease or olive oil
- salt and pepper to taste
- apple cider or rice wine vinegar (optional)
Trim the sprouts cutting off any tough stem and remove any wilted outer leaves.
Cut in half. Lay cut side down and using a chef’s knife, slice into thin pieces. I usually toss any tough stem pieces as well but it’s not necessary. Break up your bacon into bite size pieces.
Heat your fat of choice in a large saute pan or a wok. Cook over medium heat, stirring frequently until you’ve reached the desired tenderness. Salt and pepper to taste.
For a little extra something – sprinkle on a bit of apple cider or rice vinegar as it cooks.