Brussels Sprouts With Bacon and Figs by Mark Bittman

October 28, 2009
Brussels Sprouts With Bacon and Figs by Mark Bittman

2 tablespoons olive oil

4 to 8 ounces bacon, chopped

1 pound Brussels sprouts, stems trimmed

1 cup dried figs, stemmed and quartered

Salt and freshly ground black pepper

2 teaspoons balsamic vinegar, or more to taste.

1. Put a large skillet over medium heat and add oil, then bacon. Cook, stirring occasionally, until it starts to crisp, 5 to 8 minutes.

2. Meanwhile, put sprouts through feed tube of a food processor equipped with a slicing attachment and shred. (You can also do this with a mandoline or a knife.)

3. Add sprouts, figs and 1/4 cup water to pan; sprinkle with salt and pepper, turn heat to medium, and cook, undisturbed, until sprouts and figs are nearly tender, about 5 to 10 minutes. Turn heat to medium-high and cook, stirring occasionally, until any remaining water evaporates, another 5 to 10 minutes. Add vinegar, taste, adjust seasoning and serve.

Yield: 4 servings.
Brussels Sprouts With Bacon and Figs - Recipe - NYTimes.com (30 October 2009)
http://www.nytimes.com/2009/10/28/dining/281mrex.html?sq=Brussels%20Sprouts&st=cse&scp=1&pagewanted=print
http://snipurl.com/sy3ma