The Food Lab: Better Home Cooking Through Science

(Nandana) #1

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




  1.  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.



  2. 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.

  3. Add the bacon to the serving bowl and toss to combine.
    Serve immediately.

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