Sauteed Brussels Sprouts
6 bacon strips
Вј cup duck fat (if you have it), or use coconut oil, bacon grease or lard
2 pounds Brussels sprouts, trimmed and halved
1 tablespoon sherry vinegar
2 teaspoons minced fresh rosemary
Salt and freshly ground black pepper, to taste
- In a large skillet or frying pan, cook the bacon over medium heat until it is crispy. Remove the bacon to a large plate, allow it to cool and cut it into small pieces. Set aside. Reserve the bacon drippings in the skillet.
- To the skillet in which the bacon was cooked, add the duck fat and increase the heat to medium-high. Carefully add the Brussels sprouts (take caution, as the fat may splatter) and cook, stirring occasionally, until they begin to crisp up, about 5 to 7 minutes. Transfer
the Brussels sprouts to a large bowl. - Toss the hot Brussels sprouts with the reserved bacon, sherry vinegar, rosemary, salt and pepper. Serve hot!
EQUIPMENT NOTE: For an even faster cooking time, shred the raw Brussels sprouts with the slicing blade of your food processor.
