Bacon is in that special family of foods that make everything better. (Other members include cheese and frying.) Here they dress up Brussels sprouts. I don't have the same animosity for Brussels sprouts that many do - I pretty much never met a green vegetable I didn't like, except maybe for broccoli rabe (sorry, Mark Bittman) - but I can see why some people dislike them. If cooked incorrectly, they retain a certain bitterness. Here, though, they are tender and substantial after soaking up the chicken stock. This recipe works well as a side dish for a special dinner, but also can stand on its own as a light supper, perhaps with a bit of pasta and olive oil or some crusty bread.
Brussels Sprouts Lardons
2 T. olive oil
6 oz. thick cut bacon, cut into 1/4 inch dice
1 1/2 lbs. Brussels sprouts, trimmed and cut in half
3/4 t. coarse salt
3/4 t. freshly ground pepper
1 3/4 c. chicken stock
Heat the olive oil in a 12" skillet and add the bacon. Cook over medium heat, stirring often, until the fat is rendered and the bacon is crisp, 5 minutes. Remove the bacon to a plate lined with a paper towel. Add the Brussels sprouts, salt and pepper to the fat in the pan. Saute over medium heat for another 5 minutes, until the sprouts are lightly browned. Add the chicken stock. Lower to heat and cook, uncovered, stirring occasionally, until the sprouts are tender when pierced with a knife, about 15 minutes. Return the bacon to the pan, heat through, season to taste, and serve.
Serves 6 as a side dish, 3 as a main course.
