Recipe: Brussels Sprouts with Bacon (using garlic, onion, and white wine)

BRUSSELS SPROUTS WITH BACON

1 tablespoon canola or other vegetable oil
1/2 pound sliced bacon, cut crosswise into thin strips
1/2 cup minced onion
2 garlic cloves, minced
1/2 cup dry white wine
2 pounds Brussels sprouts, ends trimmed
5 cups chicken stock, vegetable stock, or water

Warm the oil in a heavy-bottomed pot set over medium heat. Add the bacon and saute until it has rendered its fat and turned crisp, about 8 minutes.

Add the onion and garlic and saute gently until softened but not browned, 5 to 7 minutes.

Add the wine, raise the heat to high, and bring to a boil, stirring to scrape up any flavorful bits of bacon stuck to the bottom of the pan.

When the wine has nearly evaporated, about 5 minutes, add the Brussels sprouts. Add the stock, bring to a boil, then reduce the heat and let the stock simmer until the sprouts are easily pierced with a knife, 12 to 15 minutes.

To serve, transfer the sprouts to a bowl and serve family style.

Servings: 8
Source: Inspired by Ingredients by Bill Telepan and Andrew Friedman