*INGREDIENTS :
°3 slices of bacon, finely diced
°15 ml (1 tbsp.) Olive oil
°720 g (6 cups) Brussels sprouts, halved
°3/4 cup (180 ml) chicken broth or apple juice
°15 ml (1 tbsp.) Oldfashioned mustard
* Methods :
In a large nonstick skillet over medium-high heat, brown the bacon in the oil. Remove bacon with a skimmer. Reserve on a plate. Keep the fat in the pan.
In the same skillet, brown the cabbage in the hot fat. Salt and pepper. Deglaze with the broth and mustard. Bring to a boil and simmer over medium heat 10 minutes or until the sprouts are tender and the broth has evaporated, stirring frequently. Adjust seasoning.
Transfering to a serve dish & sprinkling with bacon.
Enjoy !
