Brussels Sprouts with Bacon

I hesitated for a long time before putting this picture up. Because not only is it not all that appealing, its pretty disgusting-looking. I didn't take a picture while everything was warm and beautifully arranged on my plate, because I forgot, and so I took a picture of the leftovers. Somehow, I'm trying to convince you that my congealed pile of cold leftovers is delicious and fresh and steaming.


We got too many brussels sprouts, and have been eating them for a couple days, which led to the inclusion of bacon in this dish. Because bacon makes everything better. In Ed's words: "I'm bringing this to Thanksgiving next year". So despite the gloppy picture, this dish is worth making. Its flexible, you can put anything you want into it, although the brussels sprouts and the bacon you can't really do without.

Brussels Sprouts with Bacon

4-8 pieces of bacon (depends how much you like it)
3-4C quartered brussels sprouts
1 onion
~2 tbs lemon juice
1 kohlrabi bulb (optional)
1/2 granny smith apple (optional)
2-4 cloves garlic (optional)
2 tbs toasted pine nuts (optional)
random spices and herbs you think might go well.

Dice the bacon, and cook it until it looks delicious and edible. If you like crunchier bacon, cook it longer. Add the chopped onion, cook it until its transparent, then add the diced garlic. Add the brussels sprouts, and cover, stirring occasionally, until they're bright green. They'll probably need another minute or so to get to the perfect consistency, so add the kohlrabi now. Taste a brussels sprout from time to time, and once its at the consistency you like it at, remove the whole thing from heat, stir in the diced apple, lemon juice, and pine nuts, and serve warm.

This goes well over couscous, israeli couscous, rice, or any other grain you might have lying around. And, its addicting.