Brussels Sprouts with Onions and Bacon

Ingredients:
1/4 pound bacon, small dice [freeze the bacon until frozen; then dice]
1 onion, finely sliced
salt
1 1/2 pounds Brussels sprouts, leaves only
4 cloves garlic, minced
1/8 cup unsalted butter
2 teaspoons fresh chopped tarragon leaves
freshly ground black pepper

Preparing the brussels sprouts:
In a large deep skillet, over a medium heat, add the bacon. Render the fat and cook until crisp and golden brown. Add the onion and cook until translucent. Remove from heat and set aside.

Fill a small saucepan with salted water and bring to a boil over medium heat. Add the sprout leaves and blanch for about 3 minutes. Transfer the leaves to a large bowl of iced water. Drain. Reheat the bacon and onion in the skillet until sizzling, then add the blanched sprout leaves and cook for another 2 minutes.

Toss together well and finish with the butter and fresh tarragon. Season with salt and pepper, to taste and transfer to a serving bowl. Serve immediately.

Serves 6