Shaved Brussels Sprouts and Kale with Shallots and Bacon

Circle B Kitchen


Serves 6 or more as a side dish

1/2 lb bacon
2 lbs Brussels sprouts (sliced in food processor)
2 shallots, sliced
kosher salt and black pepper
8 cups of kale,(about 5 oz), chopped and blanched (*see note below)
1/4 cup of balsamic reduction or vinegar

Cook bacon in large skillet until almost crisp.  Remove it from the pan and leave about 2 tablespoons of the grease in the pan.   When the bacon is cooled, chop into bite-sized pieces and set aside.

Add the shallots to the pan and cook for 2 minutes.

Turn up the heat and throw in the brussels sprouts with a little more of the bacon fat, if needed.  Saute until they're just starting to soften.  Add the kale with any remaining water that clings to the leaves after blanching. Saute for 3-4 minutes until the kale softens.

Add the bacon back into the pan and stir to combine well.  Add a little more salt and pepper.  

At the this point you can go ahead and serve it, but I like to transfer it to a baking dish, cover, and place it in a low oven (about 250 degrees) for about 15-20 minutes to let the flavors mingle and the veggies soften just a bit more.

*To blanch the kale, just submerge it in boiling, salted water for about 5 minutes, then drain and set aside.