Brussels Sprouts w/ Bacon

Serves: 8

3 10-ounce containers Brussels sprouts
(or approximately 2 pounds)
6 slices bacon
1 tablespoon olive oil
2 garlic cloves, crushed
1/2 teaspoon salt
1/4 teaspoon coarsely ground black pepper
1/4 cup pine nuts (pignoli), toasted

1. Trim tough ends from Brussels sprouts. In 4-quart saucepan over high heat, heat 1 inch water to boiling. Add Brussels sprouts; heat to boiling. Reduce heat to low; cover and simmer 5 minutes or until Brussels sprouts are tender-crisp. Drain. (If you like, Brussels sprouts can be cooked a day ahead. After draining, rinse with cold water to stop the cooking; then cover and refrigerate until ready to stir-fry in step 3.)


2. In nonstick 12-inch skillet over medium-low heat, cook bacon until browned. Remove bacon to paper towels to drain; crumble.


3. Pour off all but 1 tablespoon bacon fat from skillet. Over medium-high heat, heat bacon fat and olive oil. Add Brussels sprouts, garlic, salt, and pepper. Cook, stirring frequently, until Brussels sprouts are browned, about 5 minutes. Top with pine nuts and crumbled bacon.