2 pounds Brussels sprouts
3 strips bacon (your Choice turkey or pork)
1/2 cup red wine vinegar
Salt
1/4 cup pine nuts, toasted
Trim Brussels sprouts, removing any outer leaves that are too dark or are damaged. Trim dried-out base of sprouts and cut an “X” 1/4 to 1/2 inch deep in each. Steam sprouts over rapidly boiling water just until tender, about 5 minutes, no longer than 7 minutes. Cool and cut into lengthwise quarters. Set aside. While sprouts steam, cut bacon into thin strips. Cook in skillet over medium-low heat until crisp. Raise heat to high and add red wine vinegar. Cook until vinegar loses raw smell, about 3 minutes. Reduce heat and add sprouts. Heat through, season to taste with salt and 1 to 2 tablespoons additional red wine vinegar if necessary. Add pine nuts, stir and serve.
Makes 6 servings.
Calories 120 Fat 5 g Carbs 16 g Sodium 138 mg Fiber 2.3 g.