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Yield: 4 to 6 servings
Ingredients:
1/4 pound bacon, chopped
2 tablespoons olive oil
1 large sweet onion, sliced
2 cloves garlic, smashed
Salt and freshly ground pepper to taste
1 pound Brussels sprouts, ends trimmed
1/2 cup low sodium chicken stock
Method:
In a medium Dutch oven or sauté pan over medium heat, add bacon and olive oil. Cook for 10 minutes, or until bacon begins to crisp and fat renders. Add the onion and garlic and season with salt and pepper. After 5 minutes, add the Brussels sprouts and chicken stock and cover the pot with a lid. Continue to cook another 15 minutes or until the sprouts can be pierced with a fork. Serve immediately.
This recipe was featured on the Sensational Sides Episode of Emeril Green.
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