SERVES 4 TO 6
8 ounces slab bacon, cut into ½-by-¼-inch-thick strips
3 tablespoons olive oil
2 pounds small Brussels sprouts, bottoms trimmed, outer
leaves discarded, and split in half
Kosher salt and freshly ground black pepper
Put the bacon and olive oil in a 12-inch nonstick skillet,
add enough water to barely cover the bacon, and cook
over medium-high heat, stirring to separate the bacon,
until the water completely evaporates. Continue to cook,
stirring and tossing occasionally, until the bacon is crisp
on all sides, about 8 minutes longer. Transfer to a fine-
mesh strainer set over a large heatproof bowl to drain,
then set the bacon aside.
- Toss the sprouts with the bacon fat until well coated.
Wipe out the skillet, add 1 teaspoon of the bacon fat, and
heat over high heat until smoking. Add as many sprouts
as fit in single layer, cut side down, and cook, without
moving, until deeply charred, about 3 minutes. Flip and
cook until the second side is charred and the sprouts are
tender-crisp, about 3 minutes longer. Season to taste with
salt and pepper and transfer to a serving bowl. Repeat
with the remaining sprouts. - Add the bacon to the serving bowl and toss to combine.
Serve immediately.