So here I am with some kale that has been in the refrigerator too long and a half a pound of bacon and it is dinner time. I search on the fabulous Internet to see what I can do. I find a few recipes but none that really strike my fancy, so I decided to throw something together. When I get to the refrigerator I find out that the kale had been there longer then I had thought, if you know what I mean. So I snatch up the brussel sprouts I bought because we hadn't had them in a while, and came up with this! I think it would be a much better side dish, probably very yummy with some pork tenderloin.
BRAISED BRUSSEL SPROUTS
1 lbs brussel sprouts, cut in half
1/2 lbs chopped bacon, uncooked
1 onion, chopped
2 cloves garlic, chopped
1/3 - 1/4 cup red wine vinegar
1 cup chicken bouillon
salt and pepper
Throw your chopped bacon into a large skillet set on a medium heat and let it get nice and brown. Once it is nice and crispy use a slotted spoon to pull them out and place on a plate with a towel on it to drain.
Drain all but about 1-2 tablespoons of the bacon grease and add the onion to remaining grease. Also add just a pinch of salt (about 1/4 teaspoon), this will help draw the moisture out of the onion.
When the onion gets soft add the garlic and continue to saute until the onions start to caramelize. That is when they start to turn brown and get sweet. Add the brussel sprouts and continue to saute until the brussel sprouts just start getting soft and turning bright green (or you can cook it longer until they start to brown a little).
Then add the red wine vinegar and scrape up the little bits on the bottom of the pan. Once the bits are all up add the chicken bouillon and cover. Allow this to simmer about 5 minutes or until the brussel sprouts are thoroughly cooked.
If there is still liquid remaining after 5 minutes, remove lid and allow the liquid to boil off. Remember to keep stirring so the food doesn't get stuck! Add cooked bacon and stir, or just sprinkle it on top for a yummy garnish! Salt and pepper to taste and enjoy!
you can substitute the red wine vinegar for almost any acidic type of liquid, other vinegar, wine, beer, even tomato juice. just remember you have to eat this when you are done! :)
When I made this I didn't drain the bacon grease after removing the bacon and it overwhelmed the dish when we were eating it. All you need is enough to saute the onion, eyeball it but try not to over do it like I did!
You could also use some precooked bacon and just saute with butter or extra virgin olive oil, or omit the bacon all together (and use vegetable bouillon) to make a yummy vegetarian dish!
I used bouillon because I use it in almost everything. It stores alot easier and is much cheaper then buying or even making broth or stock. Any of which will work in this recipe.
MY RATING: 5 brussel sprouts out of 5!
Myrtle Beach Pregnancy
3 years ago