Brussels sprout leaves with bacon, toasted pecans & balsamic
- ½ cup pecan halves, or pieces
- 1 tablespoons olive oil
- 4 ounces good quality smoked bacon – diced small, or chopped
- 4 ounces white, yellow, or red onion – very thinly sliced
- 2 garlic cloves, thinly sliced
- 2 teaspoons fresh thyme leaves - minced
- 2 pounds brussels sprouts - stems trimmed, leaves separated
- Kosher salt and freshly ground black pepper
- 1 tablespoon Balsamic
Toast the pecans in a dry, small skillet over medium heat, tossing occasionally, until fragrant, 3–5 minutes. Let cool and then coarsely chop. Set aside.
Heat the olive oil in a large skillet over medium heat. Add the bacon and stir to evenly distribute in the pan, stirring occasionally, until the fat starts to render and the bacon is mostly crisp. About five minutes. With a slotted spoon remove the bacon to a plate with paper towel to degrease the bacon.
Continue in same skillet over medium-high heat and add the onion, garlic and thyme, stirring occasionally, until the onions start to turn translucent and the garlic is fragrant, about one minute.
Add the Brussels sprout leaves in a couple batches, tossing and letting them wilt slightly before adding more; season with salt and pepper. Cook, tossing occasionally, until leaves are browned in spots and tender, about 3 minutes.
Add the vinegar, pecans, and bacon toss to combine. Season with salt and pepper.
This recipe is courtesy of Chef Joe Boneparte. For more information on the International Culinary Institute of Myrtle Beach at Horry-Georgetown Technical College, click here.