Brussels Sprouts are shredded like cabbage and quickly sautéed in bacon drippings with garlic, sliced almonds. Red wine vinegar adds a finishing touch.
Preparation Time
20 mins
Cooking Time
10 mins
Total Time
30 mins
Calories
222 Calories
Recipe Instructions
Step 1
Cook bacon in a large, deep skillet over medium heat until browned and crisp, 5 to 10 minutes. Transfer bacon to a paper-towel-lined plate using a slotted spoon; set aside.
Step 2
Add almonds and garlic to drippings in skillet; cook briefly over medium heat until toasted. Add Brussels sprouts; quickly toss to coat with drippings. Sprinkle red wine vinegar over sprouts; toss to coat. Cook, stirring frequently, until sprouts are wilted. Remove from heat. Stir in bacon; season with salt and black pepper.
Ingredients
salt and pepper to taste
2 tablespoons red wine vinegar
2 tablespoons minced garlic
6 slices bacon, chopped
4 pounds Brussels sprouts, trimmed and thinly sliced
