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1
Trim the ends off the Brussels sprouts.
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2
Thinly slice them with a knife or use the slicing attachment on your food processor to shred them.
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3
Add the bacon to a large high-sided skillet over medium heat.
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4
Cook until the bacon is crisp and the fat is rendered.
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5
Remove the bacon with a slotted spoon to a paper towel-lined-plate and reserve.
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6
Add the shallot to the hot pan and saute until tender, about 3 minutes.
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7
Add the Brussels sprouts by the handful, stirring to coat.
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8
Season with salt and pepper.
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9
Saute the sprouts, tossing until bright green and crisp-tender, about 3 minutes.
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10
Stir in the walnuts and cook for 1 minute more to toast.
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11
Add 1/4 cup chicken broth, stirring until the liquid is reduced and the Brussels sprouts are soft.
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12
Stir in the cooked bacon.
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13
Serve hot.
