|Bacon Makes it Better|
Recipe adapted from Jamie Deen
This month I’ve been on a Brussels sprouts kick. The autumn crop is still fresh, and they’re still available on the stalk—at Trader Joe’s as well as the farmers’ market. Whether purchased on or off the stalk, smaller sprouts are tender and can be served whole or halved, with mustard-, maple-, or balsamic-based sauces. The real challenge is how to make large, tough sprouts from the top of the stalk into something tender and delicious. Halving and thinly slicing these large toughies makes them amenable to any sort of cooking treatment you’d use for cabbage, including this lemony sauté seasoned with brown sugar and bacon.
As mid-autumn approaches, I hope you’re enjoying the crispness in the air, the colorful foliage, and this season’s harvest: apples, pumpkins, winter squash, pears, peppers, and of course Brussels sprouts. If you have a fave sprout recipe, please let us know in a comment below.
serves ~6 – 8
1½ lbs. large Brussels sprouts
¼ lb. bacon
3 large cloves garlic, minced
1 small onion, finely chopped, ~½ cup
¼ cup fresh lemon juice (1 large lemon)
1 tbsp. brown sugar, or to taste
½ tsp. salt, or to taste
fresh ground black pepper to taste
2½ tsp. lemon zest (1 large lemon)
¼ cup flat Italian parsley leaves
Trim yellow leaves and tough stems from Brussels sprouts. Slice each sprout in half lengthwise. Thinly slice each half, discarding any tough central stems. You will have about 6 cups.
Put bacon into large skillet and turn heat on to medium. Cook bacon till crispy, turning once, then drain on paper towels. When cooled, break into pieces. Set aside.
Drain bacon drippings from skillet, except for 1½ - 2 tablespoons. Add garlic and onion, and sauté over medium heat until fragrant and lightly golden, about 2 – 3 minutes.
Add shredded Brussels sprouts and toss to coat with bacon drippings and onion. Continue to sauté, tossing frequently, until tender-crisp and reduced in volume, about 3 – 5 minutes.
Stir in lemon juice, brown sugar, salt, and black pepper to taste. Sauté for 1 more minute, tossing constantly.
Remove Brussels sprouts to serving bowl and toss with reserved bacon, lemon zest, and parsley. Can be served hot immediately, or at room temperature.
|Shredding the Sprouts|