Brussels Sprout Leaves with Bacon

By Pollin

Ingredients

• 2 Tbsp red wine vinegar
• 1/2 tsp grainy mustard
• 1 clove garlic, minced
• 1/4 cup extra-virgin olive oil
• Salt and freshly ground pepper
• 1 1/2 lb brussels sprouts
• 2 Tbsp unsalted butter
• 6 slices bacon, cut into 1/4 inch pieces and cooked until crisp

Details

Servings 6

Preparation

Step 1

In a small bowl, whisk together the vinegar, mustard, and garlic. Whisking constantly, pour in the olive oil in a slow , steady stream until well blended. Season with salt and pepper. Set aside.

Remove the outer leaves from each brussels sprout and discard any that are blemished. Continue to separate the leaves of the brussels sprouts, using a small, sharp knife to cut away the core. In a large saucepan over medium heat, melt the butter. Add the brussels sprout leaves and 1/2 cup water, cover, raise the heat to high, and bring to a boil. Reduce the heat to medium-low and cook the leaves until bright and green and tender, about 7 minutes, adding more water if needed. Drain and transfer to a large serving bowl.

Add the bacon to the olive oil mixture. Drizzle over the brussels sprout leaves and toss to coat. Season with salt and pepper and serve right away.