This is a side delicious enough to convert the toughest of Brussels sprouts doubter!
- 2-6 cloves of garlic, sliced thin
- 1 Leek, sliced thin
- 12-18 Brussels sprouts, cored, separated into leaves and washed
- 3-4 long bacon rashers
- Clarified butter/ghee/animal fat/coconut oil to cook with
- Salt, black pepper and white pepper to taste
Crisp bacon rashers in the oven or under the grill.
While bacon is cooking, separate all Brussels sprouts into individual leaves by coring them. (This is a tad tedious, but trust me, it’ll be worth the trouble once the finished product is sitting next to a juicy steak on your plate!)
Once bacon is done, slice it into thin slices and set aside.
Heat up your fat of choice in a large pan to medium high heat. Sauté garlic in the pan until fragrant and add in leeks. Sauté leek until it starts going translucent and add in bacon. Stir for a couple of minutes and add in Brussels sprouts leaves.
Season with salt, black pepper and white pepper. Cook until Brussels sprouts are starting to soften a little and mix with the rest of the ingredients. Just don’t overcook until soggy.
Serve immediately, for example as a side for a juicy steak.