Saturday, November 12, 2011

Brussels Sprouts, Figs and Bacon

2 T extra virgin olive oil
4 to 8 ounces bacon, chopped
1 pound Brussels sprouts, stems trimmed
1 cup dried figs, stemmed and quartered
salt and freshly ground black pepper
2 teaspoons balsamic vinegar, or more to taste

Preparing the Brussels sprouts, figs and bacon:
Put a large skillet over medium heat and add oil, then bacon.Cook, stirring occasionally, until it starts to crisp, 5 to 8 minutes.

Meanwhile, put sprouts through feed tube of a food processor equipped with a slicing attachment and shred. (You can also do this with a mandoline or a knife.)

Add sprouts, figs and 1/4 cup water to pan; sprinkle with salt and pepper, turn heat to medium, and cook, undisturbed, until sprouts and figs are nearly tender, about 5 to 10 minutes. Turn heat to medium-high and cook, stirring occasionally, until any remaining water evaporates, another 5 to 10 minutes. Add vinegar, taste, adjust seasoning.

Serves 4


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