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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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A perfect fall recipe from Mark Bittman of the New York Times. Ingredients:
1 tablespoon olive oil |
1/4 lb bacon or 1/4 lb pancetta, diced |
1 lb brussels sprout, trimmed |
1 cup dried fig, stemmed and quartered |
1/4 cup water |
salt, to taste |
black pepper, to taste |
1 tablespoon balsamic vinegar |
Directions:
1. Heat oil in non-stick skillet. Add bacon and saute until rendered and nicely brown, 5-8 minute.
2. Shred brussels sprouts using food processor with slicing disc (or by hand). Add to pan with figs, water and salt and pepper. Set heat to medium and cook untouched 5-10 minutes, until figs and sprouts are almost tender.
3. Raise heat to medium-high and stir until tender and water has evaporated. Add vinegar, toss, adjust seasoning and serve.
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