- 8
Ingredients
- 1 tablespoon canola or other vegetable oil
- 1/2 pound sliced bacon cut crosswise
- into thin strips
- 1/2 cup minced onion
- 2 garlic cloves minced
- 1/2 cup dry white wine
- 2 pounds Brussels sprouts ends trimmed
- 5 cups chicken stock, vegetable stock, or water
Preparation
Step 1
Warm the oil in a heavy-bottomed pot set over medium heat. Add the bacon and sauté until it has rendered its fat and turned crisp, about 8 minutes. Add the onion and garlic and sauté gently until softened but not browned, 5 to 7 minutes.
Add the wine, raise the heat to high, and bring to a boil, stirring to scrape up any flavorful bits of bacon stuck to the bottom of the pan.
When the wine has nearly evaporated, about 5 minutes, add the Brussels sprouts. Add the stock, bring to a boil, then reduce the heat and let the stock simmer until the sprouts are easily pierced with a knife, 12 to 15 minutes.
To serve, transfer the sprouts to a bowl and serve family style.
This recipe yields 8 servings.
This recipe has converted more than a few sprout detractors, earning the vegetable their affection and respect. The sprouts turn tender and sweet when stewed in stock complemented by rich, salty bacon. Here the sprouts are kept whole, rather than breaking them up into leaves as many recipes do.