Recipe: Brussels Sprouts with Bacon

Brussels Sprouts with Bacon

Yield: Side Dish for 8

Ingredients

2 lbs pound brussels sprouts, washed and cut in half

6 oz slab bacon, cut into lardons

2 medium shallots, finely chopped

1-2 T olive oil

salt and freshly ground pepper, to taste

Instructions

In a large skillet, cook bacon over medium-low heat until crisp. Remove bacon pieces from the skillet and drain on paper towel. Discard all but 1 T bacon fat, and add olive oil to the pan.

Sauté shallots until they are soft and fragrant. Add brussels sprouts and bacon to the pan and sauté until the sprouts are nicely browned and cooked through. Season with salt and pepper to taste, before serving.

Recipe: Swiss Chard with Bacon

Swiss Chard with Bacon 

Yield:  4 servings, as a side dish 

Ingredients 

6 oz slab bacon, cubed

1 large shallot, peeled and diced

4 garlic cloves, peeled and finely minced

1/2 cup chicken stock

2 bunches swiss chard, stems and chards roughly chopped

salt and pepper to taste

Preparation

In a large, heavy gauge skillet, cook bacon until crisp.  Transfer to paper towels to drain. Pour off all but 2 Tablespoons of the rendered bacon fat; reserve the additional fat for another use.

Add the shallot and garlic to the skillet and cook over medium heat until translucent.

Add the chicken stock to skillet, and bring to a boil. Deglaze the pan -- making sure to dislodge any brown bits remaining on the bottom of the pan.

Add swiss chard to the pan and sprinkle with salt and pepper. (If the stems are large, cook them for approximately one minute before adding the chards.)  Cook until the chards are tender, about 3 to 4 minutes. 

This dish can be served as a side dish, or as a main dish served over yellow rice.