I don't think a whole lot about side dishes. (Unless they're sweet potatoes. I love sweet potatoes.) It seems like you always need something green. In the summer, that's a salad or the much-adored proscuitto-wrapped asparagus.
The rest of the year, you know, green beans or something. Just...(shrug)...green.
Then I realized how much I like this vegetable and this recipe is probably my favorite one.
It starts with sauteeing about four or five slices of bacon. I know! When the bacon is nice and crisp, remove the slices and pour the bacon grease off, reserving about 1 tablespoon. Add about 2 tablespoons of butter to the skillet. (I KNOW; butter AND bacon!)
The recipe called for 1/3 cup of pine nuts, which I didn't have, so I was going to use slivered almonds. Only I couldn't find them in my freezer, so I opted for walnuts. Add them to the heated butter/bacon grease mixture until they're lightly toasted.
Then you add 2 chopped green onions and 1 pound of brussel sprouts, shredded. Wait, come back! It's really good, even if you don't like brussel sprouts.
Season the mixture with pepper and seasoned salt and cook until the brussel sprouts are just tender, about 10 to 12 minutes.
The end result is something that doesn't taste like cooked cabbage, or even bacon, just GOOD. We enjoyed it with the Unstoppable Chicken Marbella.
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2 comments:
Did you see the NYT had sweet potato recipes yesterday? The article is here and there are links to the recipes. I sent it to my Mom and sister and we're trying to decide which one to try next week.
I think brussels sprouts are at their very best when dressed in bacon grease and onion;)
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