- 2 lbs. fresh Brussels sprouts, trimmed and halved, or quartered if large
- kosher salt
- 3 slices bacon, diced
- 2 large garlic cloves, minced
- 1/2-cup chopped flat leaf parsley
- freshly ground black pepper
Bring salted water to a boil in a medium saucepan, add Brussels sprouts and boil uncovered until just tender. Drain in a colander and set aside. In a large heavy skillet, cook bacon until crisp and fat is rendered. Remove bacon pieces with a slotted spoon and pour off all but a tablespoon of fat.
Add garlic and cook, stirring, over medium high until garlic is softened and just beginning to brown, about three minutes. Add Brussels sprouts and cook, stirring, until they are heated through. Stir in parsley and season with additional salt and black pepper. Serve immediately.