Brussels Sprouts with Bacon and Pistachios

Forget the old-fashioned notion that everyone hates Brussels sprouts. This version—or one similar to it—is served by many of today’s best restaurants to great acclaim. The Brussels sprouts are blanched in salted water to keep them bright green, then finished with bacon and pistachios. I use relatively lean bacon from my favorite butcher Sal Biancardi on Arthur Avenue, in the Bronx.