I love the purity of brussel sprouts to begin with… I won’t bore you with our childhood tales of brussel sprouts, but I’m sure you get the picture. When I was finally old enough to cook and have my own stovetop, I understood the unpopular green as an undiscovered jewel of the superfoods, that are still unappreciated. Fresh from the stalk of the growing giant, each brussel sprout is worthy of it’s own name. Cut, rinsed, and sliced into thirds according to size, some not even needing the slightest of cuts, they are ready for searing in a hot skillet of sizzling Nueske’s applewood smoked bacon diced as if it were pancetta, and a shallot of proportionate size sizzling before the sprouts are tossed in to be seared al dente and served piping hot… season according to taste.
Brussel Sprouts with Bacon Recipe
1 giant shallot, diced
1 slice Nueske apple-wood smoked piece of bacon, diced
1 quart fresh organic brussel sprouts
3 tablespoons olive oil
1 pinch kosher salt
1. Dice and begin cooking 1 slice of Nueske apple wood smoked bacon in large skillet until it begins to crisp.
2. Add 1 diced shallot to crisping bacon and cook 2 minutes.
3. Add brussell sprouts that have been cleaned and cut into slices that are approximately 1/4 inch wide pieces or even left whole depending on size of sprout. The object is to have slices or pieces of sprouts that are approximately the same size in order to cook evenly. Drizzle brussel sprouts with olive oil, about 2-3 tablespoons.
4. Cook until largest slice of brussel sprout is al dente and remove from heat and serve.