Sautéed Brussels Sprout Leaves with Shallots and Garlic

Recipe Courtesy of St. Supéry Estate Chef
Serves 4

INGREDIENTS

2 pounds Brussels sprouts
6 strips of bacon, cooked until crisp, crumbled
2 shallots, thinly sliced
3 cloves of garlic, minced
Olive oil
Salt and pepper to taste
Zest of 1 lemon

INSTRUCTIONS

Cut the bases off the Brussels sprouts and pull all the leaves apart. In a small sauté pan, heat 1 tablespoon of olive oil over medium-low heat. Sauté garlic and shallots until tender and fragrant, about 5 minutes. Remove from heat and set aside. In a large sauté pan, heat 4 tablespoons olive oil over medium high heat. When oil is very hot, sauté Brussels sprout Leaves until bright green and beginning to wilt, just 2-3 minutes. Season with salt and pepper. Turn heat down to low, add garlic, shallots, bacon, and lemon zest. Toss thoroughly to mix evenly, transfer to serving dish.