Braised Brussels Sprouts With Shallots & Bacon

1. 1

   Heat olive oil in a heavy skillet (enameled cast iron is great) over medium-high heat until shimmering. Add bacon and cook until fat starts to render. Add shallots to the pan and saute until starting to soften and brown, about 3 minutes.

2. 2

   Increase heat to medium-high and add Brussels sprouts to skillet; toss to incorporate. Season with salt and pepper. Saute until sprouts are starting to brown in spots, 2 to 3 minutes.

3. 3

   Deglaze by adding chicken stock and stirring to scrape browned bits off the bottom of pan. Cover pan and braise for 5 minutes, then remove lid and simmer until much of liquid is evaporated, about 5 more minutes. Season with salt and pepper to taste-probably only needs a good grind of pepper to finish it off.

* Per serving · 4 servings · Values may vary.

No additional tips available.