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Categories:Viewed: 43 - Published at: 5 years ago
Ingredients
- 1 tablespoon olive oil
- 14 lb bacon or 14 lb pancetta, diced
- 1 lb Brussels sprout, trimmed
- 1 cup dried fig, stemmed and quartered
- 14 cup water
- salt, to taste
- black pepper, to taste
- 1 tablespoon balsamic vinegar
Method
- Heat oil in non-stick skillet.
- Add bacon and saute until rendered and nicely brown, 5-8 minute.
- Shred brussels sprouts using food processor with slicing disc (or by hand).
- Add to pan with figs, water and salt and pepper.
- Set heat to medium and cook untouched 5-10 minutes, until figs and sprouts are almost tender.
- Raise heat to medium-high and stir until tender and water has evaporated.
- Add vinegar, toss, adjust seasoning and serve.
