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brussels sprouts


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  • 1 lb. brussels sprouts
  • 8 strips bacon
  • 2 tblsp. butter
  • salt and pepper to taste



Step 1

Cut the cores from the sprouts and discard. Peel of the leaves, reserving them and discard or thinly slice the tight innermost heads. Heat a saute pan and fry the bacon until crisp. Remove to paper towel to drain. Pour all but a tablespoon of fat from the pan. Add the butter to melt. Toss the leaves in and saute until tender - 15 - 20 minutes. Season, crumble the bacon over and serve.

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