Prior to discovering to the Paleo diet, the only way I ate Brussels sprouts was smothered in cheese sauce. I actually like Brussels sprouts as long as the flavor isn’t too overpowering. This is why braising is such a fantastic way to cook Brussels sprout… that bitter flavor that most people dislike is a result of boiling or steaming. Cooking Brussels sprouts with both fat and water results in a much more pleasant flavor. Definitely worth a try if you think you don’t like Brussels sprouts but have never had them cooked this way.
Bacon-Braised Brussel Sprouts
Cook
Total
Yield 4 servings
Ingredients
- 1 lb Brussels sprouts, cleaned and trimmed
- 6 oz bacon
- 4-6 Tbsp water
Instructions
- Chop bacon into small pieces (I like to use scissors for this job) and place into a cold skillet (cast iron is perfect here).
- Heat skillet over medium-high heat, stirring relatively frequently, until bacon is starting to brown and is mostly cooked.
- Add Brussels sprouts to skillet carefully (remember cold water into hot fat can cause the fat to splatter).
- Stir relatively frequently. As soon as Brussels sprouts start to stick, add 1-2 Tbsp water to the pan. Stir some more.
- Keep adding small amounts of water every time the Brussel sprouts start to stick.
- Once the Brussel sprouts are cooked (about 15 minutes, depending on the size), stop adding water. Just when they start to stick again, pour the bacon and sprouts into a serving dish and enjoy!
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Why Grains Are Bad–Part 1, Lectins and the Gut