Thanksgiving 07: Sprouts

Sautéed Brussels Sprouts with Bacon
serves 4

1.5 pounds Brussels sprouts
1/4 pound thick-cut sliced bacon
Salt and pepper
1 tablespoon wine vinegar, or to taste
Procedure

1. Trim off any wilted leaves from the Brussels sprouts, and then trim the base. Cut each sprout in half through the stem. Cut the bacon slices crosswise into strips 1 inch long and about 1/4 inch wide.

2. In a large sauté pan or a wok, heat the bacon over medium heat for about 10 minutes, or until it just begins to turn crispy. Add the brussels sprouts, turn the heat to high, and stir for about 10 minutes f, or the halves soften (bite into one to test). Season with salt, pepper, and vinegar.