- Level: Easy
- Total: 40 min
- Prep: 15 min
- Cook: 25 min
- Yield: 6 servings
Ingredients
1 1/2 pounds Brussels sprouts, cleaned
3 slices bacon, chopped
2 shallots, chopped
1/2 cup chopped walnuts
1/4 cup chicken broth
Kosher salt and freshly ground pepper
Directions
- Trim the ends off the Brussels sprouts. Thinly slice them with a knife or use the slicing attachment on your food processor to shred them.
- Add the bacon to a large high-sided skillet over medium heat. Cook until the bacon is crisp and the fat is rendered. Remove the bacon with a slotted spoon to a paper towel-lined-plate and reserve.
- Add the shallot to the hot pan and saute until tender, about 3 minutes. Add the Brussels sprouts by the handful, stirring to coat. Season with salt and pepper. Saute the sprouts, tossing until bright green and crisp-tender, about 3 minutes.
- Stir in the walnuts and cook for 1 minute more to toast. Add 1/4 cup chicken broth, stirring until the liquid is reduced and the Brussels sprouts are soft. Stir in the cooked bacon. Serve hot.
