Abernathy's Brussel Sprouts, 11/14/13

Chef Mark Abernathy

Loca Luna and Red Door


4 bacon strips

2 Tablespoons butter

1 lb Brussels sprouts cut in 1/2 length-wise

1/2 onion chopped

1/2 cup chicken stock

1-2 Tablespoons Balsamic vinegar

Salt & pepper

Cut up bacon into pieces and fry in a large skillet until crisp. Remove bacon, cool and crumble. Set bacon aside. On medium heat add the butter, Brussels sprouts and onions to the skillet with the bacon grease, sauté until sprouts begin to brown, stir and continue to brown (do not burn). Add chicken stock, stir and cook uncovered until liquid is almost gone. Remove from heat add bacon, balsamic, salt and pepper to taste.

Notes: Bacon, butter and chicken stock all have salt so be careful not to over-salt.

You can substitute a little sugar for the balsamic

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