Bacon and Brussel Sprouts

BACON AND BRUSSEL SPROUTS

Everyone one loves BACON!

Like a tiny cabbage, the Brussel Sprout is a tight little head of leaves attached at the base.  They contain a chemical which boosts DNA repair in cells and appears to block the growth of cancer cells. They can be boiled, steamed and roasted.  Note that by boiling allot of the cancer fighting advantages can be diminished.

1 tbsp olive oil

4 oz.  bacon diced

1 pound Brussels sprouts

1/2 teaspoon salt

Freshly ground black pepper

1/2 cup Chicken Stock or water

Heat saute pan or grill pan.  Add Bacon and cook until nice and crispy stirring frequently.   Remove the bacon and drain on a paper towel.

When the bacon is cooking prepare the Brussel Sprouts by trimming the base.  The outer leaves will fall off.  Collect them and discard with the stems.  Cut them in half and larger ones in 1/4ths.  Add the Brussels sprouts, salt, and pepper to the fat in the pan and saute over medium heat for about 5 minutes. Lower the heat and add the broth and cook uncovered, stirring occasionally, until the sprouts are tender when pierced with a knife (about 15 minutes).  Return the bacon to the pan, heat through, season to taste, and serve.

Crispy bacon and tender Brussel Sprouts

TIPS:
Over cooking will turn them grey in color and sometimes enhance a strong flavor/odor not liked  by many.

As always be your own Creative Dump Cook and change this recipe to what YOU have on hand!