Brussels Sprouts with Bacon and Garlic | Marlene Maurer – Lakewood, Colo.
6 slices center-cut bacon, chopped
1/2 c. Sliced shallot
1 1/2 pounds Brussels sprouts, trimmed and halved
6 garlic cloves, thinly sliced
3/4 c. Chicken broth
1/8 tsp. Salt
1/8 tsp. Black pepper
Heat a large nonstick skillet over medium-high heat.
Add bacon, and saute for five minutes or until bacon begins to brown; remove pan from heat.
Remove the bacon from pan with a slotted spoon, reserving 1 tbsp. drippings in pan.
Return pan to medium-high heat and stir in bacon, shallot and Brussels sprouts; saute four minutes, or until garlic begins to brown, stirring frequently.
Add chicken broth, and bring to a boil.
Cook for two minutes or until the broth mostly evaporates and the sprouts are crisp-tender, stirring occsionally.
Remove from heat, stir in salt and pepper.
Bromegrass is headed out and native meadows are beginning to grow rapidly with warmer temperatures the past couple weeks. Is now the time to make grass hay?
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