BRUSSELS SPROUTS WITH BACON AND FIGS
Serves 4.
• 2 tbsp. olive oil
• 4 to 8 oz. bacon, chopped
• 1 lb. Brussels sprouts, stems trimmed
• 1 c. dried figs, stemmed and quartered
• Salt and freshly ground black pepper
• 2 tsp. balsamic vinegar, or more to taste.
Directions
Put a large skillet over medium heat and add oil, then bacon. Cook, stirring occasionally, until it starts to crisp, 5 to 8 minutes.
Meanwhile, put sprouts through feed tube of a food processor equipped with a slicing attachment and shred. (You can also do this with a mandoline or a knife.)
Add sprouts, figs and 1/4 cup water to pan; sprinkle with salt and pepper, turn heat to medium, and cook, undisturbed, until sprouts and figs are nearly tender, about 5 to 10 minutes.
Turn heat to medium-high and cook, stirring occasionally, until any remaining water evaporates, another 5 to 10 minutes. Add vinegar, taste, adjust seasoning and serve.
