The evil of Brussels Sprouts is a long running cliché. Despite this, a few culinary illuminati and converts know that these little green vegetables are actually particularly delicious in certain circumstances. The secret? Add some pig.Braised Brussels Sprouts in Wine and Bacon
2 pounds Brussels sprouts, washed and halved
5 strips thick cut bacon
one shallot, finely chopped
1 teaspoon chili flakes
2 sprigs rosemary leaves
1 glass of white wine
1 1/2 cups chicken stock
Chop up your bacon and throw it in a wide pan with medium sides over medium heat. As it starts to render a bit, add the shallot, rosemary and chili flakes. When the bacon is getting browned and crispy on the edges, toss in the Brussels Sprouts, and stir to coat them in the bacon-y goodness.
Now comes the magic moment where you pour in the glass of white wine. Let the alcohol cook off a few minutes, then pour in the chicken broth. Let the Brussels Sprouts braise for 12 - 15 minutes in the liquid. By the end you will have a savory little bit of sauce left in the pan.
