Keto Comfort Foods

free)
1 shallot, finely chopped, or 2 tablespoons diced
onions
½ teaspoon fine sea salt (1 teaspoon if not using
bacon)

for garnish

3 soft-boiled eggs (see below; omit for egg-free)
2 tablespoons chopped walnuts (omit for nut-free)
½ avocado, sliced

1. Bring a large pot of water to a boil. Add the
   Brussels sprouts and radicchio or kale (I used radicchio
   for a contrasting purple color) and blanch for about 15
   seconds. Quickly drain and rinse the vegetables in cold
   water. Cut the large sprouts in half lengthwise.


2. If using bacon, cook the bacon in a medium-
   sized skillet over medium heat for about 3 minutes,
   until browned. Remove the bacon to a bowl and set
   aside; leave the drippings in the pan.


3. Add the butter and shallot to the skillet and sauté
   for about 2 minutes, until the shallot is soft. Add the
   blanched Brussels sprouts and radicchio and toss to
   coat in the butter. Sauté the vegetables for about 3
   minutes, until they begin to soften, then season with the
   salt and cook until crisp-tender, another 2 minutes.


4. With a slotted spoon, transfer the vegetables to a
   serving dish. Top with the cooked bacon, if using, and