Prep Time: 15 minutes Cooking Time: 8 minutes Yield: 6 servings
Shaving Brussels sprouts makes them tender and lends a great texture to a dish. I like to combine them with bacon, leeks, and pomegranate seeds for a savory side dish that surprises with its pop of tang.
2 pounds Brussels sprouts
5 slices bacon, chopped
1 leek, sliced, white part only
1 clove garlic, minced
2/3 cup chicken broth
¾ teaspoon sea salt
Pinch cracked black pepper
2 tablespoons pomegranate seeds
Shred the Brussels sprouts using the grater attachment on a food processor or a mandolin.
Cook the bacon in a large skillet or stockpot set over medium-high heat until crisp.
Remove the bacon from the pan, and set aside, leaving the grease in the pan.
Add the Brussels sprouts, leek, and garlic to the pan and sauté for 5 minutes.
Add the chicken broth, salt, and pepper. Cover and steam for 5 minutes, until the Brussels sprouts are bright green and tender. Return the bacon to the pan.
Garnish with pomegranate seeds and serve warm.