Since we’re transitioning to a healthier diet, we thought we’d throw in a few of our favorite oldies along the way. Cris concocted this one to make me eat Brussels sprouts. Until then I couldn’t stand them. Add bacon, however, and then suddenly “they’re my favorite.” I suppose you could say that about anything with bacon, really.
Ingredients include the following, all of which store well for long periods: [Uncured bacon, for instance, doesn’t normally last very long. However, if you freeze it, it’ll last forever. Brussels sprouts last about a week (5-7 days) in the fridge crisper. And the rest (water, salt) is elemental.]
- 1/3 Cup of thinly sliced, uncured bacon.
- 1/3 Cup of water.
- 1-lb washed Brussels sprouts.
- Salt to taste if needed.
1. Clean and halve the Brussels sprouts according to the pictures below.
2. Cook the bacon until golden brown and edge fat is transparent. Drain off fat liquid if desired. Otherwise leave in pan for flavoring.
3. Add the 1/3 cup of water to the pan. Then add the halved Brussels sprouts. Cover pan with lid. Steam-fry (a fancy way to say “cook”) on medium-high for only 4-minutes. Stir occasionally. Taste test. Salt-to-taste if desired (reminder: bacon is already salted).
4. Remove lid and continue cooking until pan water evaporates (about 1-minute). Remove from heat and serve.
Cooking Tips for Steaming:
How to health-up the recipe:
- Don’t use the bacon. Skip step number (2.) — reduces flavor.
- Minimize the amount of salt used — reduces flavor further.
- Cook for 4-minutes or less (helps preserve nutrients, etc.).