Following our trials and tribulations as we attempt to remove all grains, many starchy vegetables and most sugars from our diet while maintaining our love of good food! We strive to make all of our recipes GAPS and/or SCD compliant. Note: We didn't know about "Grain-Free Gourmet" when we chose our name. We are not affiliated with those good folks.
Wednesday, November 25, 2009
Brussels Sprouts with Bacon
About 2 cups of brussels sprouts (shredded)
About one large handful of sliced leek
3-4 slices of bacon
salt to taste
dash of lemon juice or vinegar
optional- dry white wine, bourbon, anchovies, olives, or Parmesan cheese
Chop the raw bacon into small pieces and put them in a shallow pan on medium heat. Stir them frequently so they cook evenly. Prepare the brussels sprouts while the bacon cooks down and becomes crispy. When it does, remove the bacon into a dish and set aside. Leave the drippings in the pan!
Rinse the brussels sprouts and remove any tattered outer leaves, and cut off the stems. To shred them, cut them in half from pole to pole, then make thin slices from top to bottom. Don't worry if oyu don't have exactly 2 cups- the recipe can be flexible.
Add the leek to the hot bacon drippings and let cook for several minutes. Add the shredded brussels sprouts and stir. Cook over medium heat for about 10 minutes, until the brussels sprouts become bright green and soften. Try a little to see if it's done.
Remove from heat, slat to taste, and add a dash of either lemon juice or vinegar. Add the bacon pieces back in or serve them on the side. At this point you can add any of the optional ingredients if you'd like.