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Shredded Brussels Sprouts Saute Recipe

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Shredded Brussels Sprouts Saute image
Family photo . . . 1974

 

This recipe for Shredded Brussels Sprouts Saute, by , is from My Koch Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  

Category:
Category:

Ingredients:  
Ingredients:  
1 lb. brussels sprouts, washed and patted dry, root ends trimmed
4 slices hickory smoked bacon, cut into 1/4-inch slices
2 large cloves garlic, minced
2 tsp. olive oil
1/3 c. vegetable broth or low-sodium chicken broth
salt and pepper
1/4 c. pecans, lightly toasted and coarsely chopped

Directions:
Directions:
If you have a food processor, coarsely shred the brussels sprouts using the shredding blade attachment. You can also do this manually with a sharp knife, slicing the brussels sprouts lengthwise into thin shreds. (OR -- just buy them at HEB already shredded!)

Heat a large sauté pan over medium-high heat. Add the bacon pieces and cook, stirring frequently until the fat is rendered and the bacon begins to crisp around the edges, around 5 minutes. Remove pan from heat and drain off the rendered bacon fat.

Return the pan to medium-high heat and add the olive oil. Add the minced garlic to the bacon and cook for 30 seconds, stirring constantly. Add the shredded brussels sprouts and the broth, cooking until just tender-crisp and bright green, about 3 to 5 minutes. Remove from heat, seasoning to taste with salt and pepper. Transfer to a serving dish and sprinkle with chopped pecans.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
30 minutes

 

 

 

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