- 3 strips lean bacon, chopped
- 1 stalk Brussels sprouts
- 1 leek or onion
- 1-2 c. chicken stock
- 1 tsp. lemon juice
Thinly slice the leek or onion. Slice the sprouts thin, about 1/8-inch thick. Cook bacon in a sauté pan, add the olive oil and sauté the leek slices. When they have wilted, add the Brussels sprouts and sauté for a few minutes. Add the chicken stock, to a depth of about a ¼ inch and continue cooking until tender. Season with salt and pepper and the lemon juice. Mix to end up with an emusified liquid that just coats the sprouts.