Bacon Brussels Sprouts
- 2 Tbsp extra virgin olive oil
- 6 ounces bacon, 1/4 inch diced
- 1/2 lb brussels sprouts, trimmed and cut in half
- 3/4 tsp sea salt
- 3/4 tsp freshly ground white pepper
- 3/4 cups chicken stock
Heat the olive oil in a large pan and add the precooked bacon. Cook over medium heat, stirring often, until the fat is rendered and the bacon is golden brown and crisp (5-10 minutes). Place bacon on a plate lined with a paper towel. Add the brussels sprouts, salt, and pepper to the fat in the pan and saute over medium heat for about 5 minutes until lightly browned. Add the chicken stock. Lower the heat and cook uncovered, stirring occasionally, until the sprouts are tender when pierced with a knife (about 15 minutes). If the skillet becomes too dry, add a little chicken stock or water. Return the bacon to the pan, heat through, season to taste, and serve.