Label
All
0
Clear all filters

Brussels Sprouts Sautéed in Spicy Bacon Fat

Rate this recipe

Preparation info
  • Serves

    4

    • Difficulty

      Easy

Appears in

By Michael Ruhlman

Published 2011

  • About

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

Ingredients

Method

Become a Premium Member to access this recipe

Download on the App Store
Pre-register on Google Play

Monthly plan

Annual plan

Part of


No reviews for this recipe

The licensor does not allow printing of this title