Brussels Sprouts with Bacon and Walnuts
Very, Very Good!! The brussels sprouts were very tasty and the walnuts added good flavor.
Dovetailing Tip: Use the extra brussels sprouts you cooked on day 1 in todays recipe.
|1 1/2 pound||brussels sprouts, cleaned|
|3 slices||bacon, chopped|
|1/2 cup||chopped walnuts|
|1/4 cup||chicken broth|
|kosher salt and freshly ground pepper|
Trim the ends off the Brussels sprouts. Thinly slice them with a knife or use the slicing attachment on your food processor to shred them.
Add the bacon to a large high-sided skillet over medium heat. Cook until the bacon is crisp and the fat is rendered. Remove the bacon with a slotted spoon to a paper towel-lined-plate and reserve.
Add the shallot to the hot pan and saute until tender, about 3 minutes. Add the Brussels sprouts by the handful, stirring to coat. Season with salt and pepper. Saute the sprouts, tossing until bright green and crisp-tender, about 3 minutes.
Stir in the walnuts and cook for 1 minute more to toast. Add 1/4 cup chicken broth, stirring until the liquid is reduced and the Brussels sprouts are soft. Stir in the cooked bacon. Serve hot.