Brussels and Bacon

INGREDIENTS
2          pounds Brussels sprouts
1          medium white onion or medium leek
2          slices thick-cut bacon or 4 slices thin-cut
1          tablespoon white wine vinegar
¼         cup toasted sliced almonds (optional)

METHOD

Clean the Brussels sprouts by trimming off the cut end, removing the outer dark green leaves and washing/draining. If the Brussels sprouts you have chosen are on the small side (less than 1 inch long), cut them in half lengthwise. If larger (1 ½ inch to 2+ inches), slice them ¼ inch thick lengthwise. Set aside.

Dice the onion or, if using a leek, slice it crosswise ¼ inches thick up to the dark green portion. If you do not have 1 ½ cups yet, remove a few of the outer dark green leaves and slice some more. Cut these rounds in half and set aside.

Cut the bacon into ¼ inch cubes and place into a large skillet over medium heat. Cook the bacon until it is crisp and remove with a slotted spoon to paper towels to drain. Retain 3 tablespoons of the bacon fat, discarding the rest into the garbage – not the sink. Add the cut leek slices and cook until they are tender, about 3 to 4 minutes. Add the Brussels sprouts pieces, mix well, cover, and cook for 8 to 10 minutes until the Brussels sprouts are tender.

Meanwhile, toast the almond slices (optional) and chop the bacon bits into small pieces. When the sprouts are done, add and mix in the vinegar, garnish with the bacon bits and almonds and serve.