Olsson Recipes

The Week  Travis Lett, Nov 2015 Use large cast iron frying pan. serves 2-4.

• 3 oz bacon cut into ¼ inch wide matchsticks
• 2 TB olive oil
• 1 lb Brussels sprouts cut in half lengthwise
• salt & pepper
• ¼ C pitted dates, sliced in half
•  1C chicken broth
• 1 TB plus 1 tsp red wine vinegar

1. Heat pan over med -hi heat. Cook bacon & olive oil until fat rendered but still juicy 5 min, transfer to a bowl.
2. Add Brussels sprouts, cut side down, high heat. Sear without moving pan 3-5 minutes. Blacken outside but green inside.
3. Reduce heat, turn sprouts, season with salt & pepper
4. Add dates and bacon, toss well.
5. Slowly add broth, smash dates into stock with wooden spoon. Cook until reduced to a sauce.
6. Add vinegar, continue cooking 2-3 min until sauce thickened to coat sprouts but not sticky.(If it gets too sticky, add water)
7. Transfer to serving dish.