KPxKitchen: Bacon Braised Brussel Sprouts
Welcome to KPxKitchen, a new feature where I share the absolute best recipes for your enjoyment.
During the holiday season, my go-to dish is Bacon Braised Brussels Sprouts because (a) alliteration is fun, and (b) everything is better with bacon. This savory dish goes as well with a Thanksgiving turkey as it does re-heated with a fried egg on top. And it only takes about 30 minutes from prep to plated. Check out the recipe below.
Bacon-Braised Brussels Sprouts
- 1 lb natural bacon (no added sugar, nitrates/nitrites, etc)
- 2 lbs Brussels sprouts, trimmed and halved or quartered
- 1/2 cup sliced shallot (about 1 large)
- 6 garlic cloves, thinly sliced
- 3/4 cup low-sodium chicken or vegetable stock
- optional: use 1/4 c white wine in place of some stock
- 1/8 teaspoon each salt and black pepper
Prep your ingredients, chopping the bacon, trimming the stems from the sprouts, and halving or quartering them into similarly sized pieces so they cook evenly. Slice the garlic and shallots. The measurements for the chicken stock and salt and pepper are approximate.
Heat a large nonstick skillet over medium-high heat. Add bacon and sauté for about five minutes, until bacon begins to brown. Remove pan from heat. Remove the bacon from pan with a slotted spoon, reserving 1 tablespoon drippings in pan (discard the remaining drippings or store in a glass container for later use).
Return pan to medium-high heat, and stir in the bacon, shallots, and Brussels sprouts; sauté 4 minutes. Add garlic, and continue to saute for 4 minutes or until garlic begins to brown, stirring frequently. Add the chicken broth (and optional white wine). Bring everything to a boil. Cook for 2 minutes, stirring occasionally until the broth mostly evaporates and the sprouts are tender, but still crisp. Remove from heat; stir in salt and pepper to taste.
Now you can serve these bad boys at your next holiday shindig. You’re welcome.
(Note: Adapted from a recipe in Cooking Light)