Shredded Brussels Sprouts with Bacon

I found Brussels sprouts in the store late last week for 99¢ a pound, so I bought a large bag. I blanched and froze about half of them for later, and divided the rest into two portions to cook this week.

Today I shredded them and cooked them with bacon and onion. I added just a little turkey broth, thawed from a batch I made and froze last week. Both the shredding and the broth help to tone down the strong taste the sprouts sometimes have.

To shred the sprouts, I trimmed the stem end and removed any discolored outer leaves (and tossed the ends and leaves into my compost bucket). I then sliced each sprout in half from stem to top, laid each half cut-side down on the cutting board and sliced into thin shreds.


Shredded Brussels Sprouts with Bacon

1/4 pound bacon (or to taste), diced then fried crisp
1/2 medium onion, diced
1/2 pound Brussels sprouts, trimmed, then shredded
1/4 to 1/3 cup chicken or turkey broth

In a large skillet, fry bacon and onion until bacon is crisp. Drain if desired (I didn't).

Add Brussels sprouts and cook, stirring often, until they develop a bright green color and some of them begin to brown slightly in the bacon fat.

Stir in broth and continue cooking until sprouts are tender, 5 to 7 minutes.

Makes 2 to 4 servings.