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by Sarah Steimer

This slaw reminds me of my grandma's wilted lettuce salad (but luckily you don't use the bacon grease in this).

  • about 20 Brussels sprouts
  • 1/2 pack of bacon, about 10 strips
  • 1 cup dried cranberries
  • salt and pepper, to taste
  • olive oil

Cook bacon until crispy and pat dry.

Cut Brussels sprouts in half and slice thin to achieve a slaw-like cut. Toss in a large pan with a few tablespoons of olive oil. Cook on medium heat, stirring occasionally until Brussels start to wilt and turn bright green, about 10 minutes. Add bacon, cranberries, salt and pepper. Continue to cook for about 5-7 minutes. Serve warm with toasted French bread.

Serves about six, as a side dish.

Recipe: Sarah Steimer

Photo: Sarah Steimer

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