| | Directions | | Heat the olive oil in a saut pan and add the bacon. Cook over medium heat, stirring often, until it is golden brown and crisp. Remove the bacon to a plate lined with a paper towel. Add the Brussels sprouts, salt, and pepper to the fat in the pan (or add a little olive oil if using turkey bacon) and saut over medium heat for about 5 minutes, until lightly browned. Add the raisins and chicken stock. Lower the heat and cook, uncovered, stirring occasionally, until the sprouts are tender when pierced with a knife, about 15 minutes. If the skillet becomes too dry, add a little chicken stock or water. Return the bacon to the pan, heat through, season to taste, and serve. |
|
|
| Ingredients | | - |  | 2 tablespoons olive oil |
| - | | 6 ounces bacon, 1/4 inch diced (I use turkey bacon) |
| - | | 1 1/2 pounds Brussels sprouts, trimmed and cut inch half (I use frozen) |
| - | | 3/4 teaspoon kosher salt |
| - | | 3/4 teaspoon freshly ground black pepper |
| - | | 3/4 cup golden raisins |
| - | | 1 3/4 cups chicken stock |
| |
| |
