Sautéed Brussels Sprouts with Bacon and Onions

Preparation

1. Step 1

   Trim away any damaged outer leaves and cut off the stems from: 1 pound Brussels sprouts.

   Step 2

   If the sprouts are very small, cut them in half; otherwise cut them into quarters. Cook the sprouts until tender, in abundant salted boiling water. Drain well. Heat a heavy pan over medium heat. Add: 1 tablespoon olive oil, 2 slices bacon, cut into 1-inch pieces.

   Step 3

   Cook the bacon until rendered and brown, but not crisp. Remove the bacon with a slotted spoon. To the fat in the pan, add: 1 small onion, diced, 2 thyme or savory sprigs.

   Step 4

   Cook the onion until soft but not browned. Season with: Salt, A squeeze of lemon juice (optional).

   Step 5

   Turn the heat to medium-high, add the drained sprouts, and cook, tossing or stirring occasionally, until the sprouts are warmed through and starting to brown a bit. Add the bacon and toss. Check for seasoning and adjust as needed.

2. Variations

   Step 6

   Omit the bacon.

   Step 7

   A minute before adding the sprouts, add 2 finely chopped garlic cloves to the onions.

   Step 8

   Toss the finished sprouts with a spoonful of chopped fresh thyme leaves.

   Step 9

   This same dish can be made with Brussels sprouts leaves. Cut out the stems from the sprouts and separate them into their leaves. Thinly slice the compact centers. Don’t boil the leaves. Add them after the onions are cooked and salted. Cook for 2 minutes. Pour in chicken broth to a depth of about 1/4 inch, cover the pan, and cook at a simmer until the leaves are tender, about 10 to 15 minutes.