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1
Trim away any damaged outer leaves and cut off the stems from: 1 pound Brussels sprouts.
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2
If the sprouts are very small, cut them in half; otherwise cut them into quarters.
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3
Cook the sprouts until tender, in abundant salted boiling water.
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4
Drain well.
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5
Heat a heavy pan over medium heat.
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6
Add: 1 tablespoon olive oil, 2 slices bacon, cut into 1-inch pieces.
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7
Cook the bacon until rendered and brown, but not crisp.
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8
Remove the bacon with a slotted spoon.
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9
To the fat in the pan, add: 1 small onion, diced, 2 thyme or savory sprigs.
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10
Cook the onion until soft but not browned.
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11
Season with: Salt, A squeeze of lemon juice (optional).
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12
Turn the heat to medium-high, add the drained sprouts, and cook, tossing or stirring occasionally, until the sprouts are warmed through and starting to brown a bit.
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13
Add the bacon and toss.
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14
Check for seasoning and adjust as needed.
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15
Omit the bacon.
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16
A minute before adding the sprouts, add 2 finely chopped garlic cloves to the onions.
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17
Toss the finished sprouts with a spoonful of chopped fresh thyme leaves.
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18
This same dish can be made with Brussels sprouts leaves.
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19
Cut out the stems from the sprouts and separate them into their leaves.
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20
Thinly slice the compact centers.
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21
Dont boil the leaves.
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22
Add them after the onions are cooked and salted.
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23
Cook for 2 minutes.
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24
Pour in chicken broth to a depth of about 1/4 inch, cover the pan, and cook at a simmer until the leaves are tender, about 10 to 15 minutes.
