Sautéed Brussels Sprouts

  • 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.

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