4-6 Servings
Ingredients:
1-2 lbs Brussels, finely chopped
3 ½ slices extra thick cut bacon, cut across into 1/4 inch wide julienne
1 medium yellow onion, split lengthwise and thinly sliced
kosher or fine sea salt
freshly ground black pepper
splash of water
Step 1
Wash and remove any damaged leaves, then finely chop Brussels; Set aside in a large bowl.
Step 2
Cook the bacon in a skillet over medium heat, stirring frequently, until browned and its fat is rendered, about 5 to 10 minutes. Add the onion, reduce the heat to medium-low, and cook slowly, stirring occasionally, until golden, about 5 minutes.
Step 3
Raise the heat to medium-high, add a handful of chopped brussels, and toss until slightly wilted. Continue adding brussels by the handfuls, stirring constantly, and allowing each addition to wilt before adding more.
Step 4
When all the brussels is in the pan, season it with salt and pepper to taste, add a splash of water, and reduce the heat to medium-low. Cook until the greens are nearly tender, 3 to 8 minutes, depending on the youth and freshness of the brussels. It should be tender but still retain its lovely green color.