Kathleen Rear

One more post before the decade ends! 🙂
An often requested recipe at the holidays. Easy, quick, tasty; all the good things!

Bacon & Brussels

1 lb. fresh Brussels Sprouts
1/4 cup Lemon Juice
6 rashers of Bacon
2 tablespoons Garlic Oil or regular Olive Oil
1 cup Dried Cranberries
Salt & Pepper

In your food processor, fitted with the slicing blade, shred the sprouts. Toss with the lemon juice.
(At this point you can keep these in a zip top bag in the fridge for up to 24 hours)

When ready to cook, cut the bacon into half inch pieces and fry until crispy over medium heat in a large sauté pan. Do not get rid of the bacon grease!

Add the sprouts and cranberries and toss well in the bacon grease. Add salt and pepper to taste.

Cover and cook for 5-9 minutes or until tender but still bright green.

 

 

 

 

 

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