Wilted Brussels Salad

1. 1

   Cut the stem of each sprout so that you can loosen up each leaf carefully.

2. 2

   Once you can remove the leaf, cut the bottom off a little bit more. Continue until you're left with a sprout that's about 3/4 inch in diameter. Save the unused sprout part for a future dish.

3. 3

   Rinse leaves in cold water and set aside.

4. 4

   Slice bacon into 1/2 inch pieces.

5. 5

   In a 10 inch saute pan, spray cooking spray at the bottom and add a tablespoon of olive oil. Heat over medium high heat.

6. 6

   Saute bacon until browned but not to a crisp. Drain and set on a paper towel. Clean pan.

7. 7

   Heat 1 tablespoon of olive oil in the 10 inch pan on medium high heat.

8. 8

   Quickly saute Brussel Sprout leaves for a couple of minutes or until they become semi wilted. Salt and pepper to taste.

9. 9

   Remove from heat and drain out excess oil. Set in large bowl.

10. 10

    Add the bacon to the bowl and toss with a tablespoon of balsamic vinegar and 2 tablespoons of olive oil. Serve lukewarm. Enjoy.

No additional tips available.