this is not a side dish. noooosiree. this is the entree. the main course. the star of the show. after you will make this once, i promise you will
when i am in the mood for chopping and stirring and smelling that distinct scent of pork fat, i make said dish. you only need 5 ingredients (not including salt and pepper) and a about a half and hour. a good dutch oven helps, too.
4-5 heaping cups of brussel sprouts cut in half
1 cup of veggie stock
1/2 cup of heavy cream or 1/2 & 1/2
6-8 large pieces of good, thick, peppery bacon or some pork belly (if you can manage)
1/2 cup of feta cheese cubed
salt and pepper for seasoning
to prepare, render the fat off of your bacon or pork belly in a dutch oven by cooking it on med-high heat, stirring it every so often. this takes about 10 minutes or so, depending on the size of your slices and the quality of your pot. you want the white part (the fat) to melt off into your pot, leaving behind delicious meat. after the pork is crispy, take it out and lay it on a paper towel to drain.
keep the remaining fat in the in pot to crisp up your brussel sprouts. turn the burner up and sauté your sprouts until they some are brown and crispy. we prefer them to have be a tad burnt, but cook as you like.
once you have your sprouts at the desired brownness, pour in your stock and turn the burner down. use a wooden spoon to scrape off the good bits stuck to the bottom of your dutch oven. those pieces are heaven and you want them to help flavor your dish.
allow your greens to tenderize and soak up the stock in your covered, simmering pan for 10-15 minutes. after they are fork tender pour in your cream and top with chopped pork belly. stir again with your wooden spoon and soak in the smell. once transferred to a bowl, top with cubed feta cheese. that's it!
*do not forget to season each step with a little love from your salt dish and pepper grinder.
and head here to see the winners for the bow tie tee!