Brussels sprouts with bacon and leek

Brussels sprouts with bacon and leek

You know a food has made a serious come-back when it's found on restaurant menus everywhere. These lovely brussels sprout morsels cooked with bacon shud be on your home menu at least once a week!


1 1/2 pounds Brussels sprouts, trimmed and washed

1/2 pound thick cut bacon, sliced into thin strips

2 leeks, white parts only, chopped

1/2 cup good quality chicken stock

1/4 cup fresh lemon juice

Coarse salt and fresh ground pepper, to taste


Bring medium saucepan of water to boil over high heat. Add Brussels sprouts and cook, uncovered, 3 minutes, or until tender crisp. Drain and refresh under cold water; set aside. Meanwhile, in large nonstick skillet, cook bacon over medium-high heat, until crisp, about 5 to 7 minutes. Add leeks and cook 5 minutes. Add chicken stock and Brussels sprouts; reduce heat and cook 4 to 5 minutes. Transfer mixture to serving bowl and toss with lemon juice. Season with salt and pepper.