Ingredients
- 1 lb Brussels sprouts
- 2-3 slices of bacon
- 1 tablespoon olive oil
- 1/2 cup chicken broth
- Salt and pepper, to taste
Directions
- Wash Brussels sprouts, trim the
ends, cut them in half, and set aside.
- Cut bacon into 1/2 inch strips
and saute over medium-high heat until crispy.
- Remove bacon and the fat
from the pan, leaving about 1 teaspoon worth of bacon fat.
- Add olive oil
to pan and add the Brussells sprouts to begin cooking. (Option to keep
all the bacon fat and use instead of the olive oil, or remove all the
bacon fat and use only olive oil).
- Add chicken broth, and cover pan with
lid. Let cook until Brussels sprouts are tender and the broth is mostly
absorbed. Uncover, add bacon, salt and pepper, and stir together for
another few minutes.
- For a bacon-free version, simply sauté the Brussels sprouts in the olive oil, then add the chicken broth.
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