Brussels Sprouts Sautéed in Spicy Bacon Fat

Preparation info
  • Serves


    • Difficulty


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By Michael Ruhlman

Published 2011

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Sautéing cooked green vegetables is a great strategy for transforming the commonplace into the dramatically delicious. The method here can be followed for any green vegetable—beans, peas, spinach, celery—but something about brussels sprouts goes especially well with bacon and hot pepper flakes. The technique is to boil and shock the sprouts, then reheat them gently in the bacon fat. Rather than halve the sprouts, you could shave them on a Japanese mandoline; the raw shaved leaves sauté very