Braised Brussels with Balsamic and Bacon

In a large cold skillet, add bacon in one layer and turn heat to medium-high. Cook bacon for 5–10 minutes, flipping, until crispy and cooked through. Remove bacon to paper towels to drain, saving bacon grease in the skillet.

To the bacon grease, add sprouts in one single layer. Let sizzle for 1 minute to brown, then flip the sprouts and arrange back into one single layer in the skillet.

Pour chicken stock over the skillet, enough to come up halfway on the sprouts. Let stock reduce completely out of the pan. The sprouts should be bright green and tender but not mushy; add a bit more stock and repeat the braising process if needed to finish cooking the Brussels.

When sprouts are cooked, crumble bacon over the entire skillet and drizzle with balsamic drizzle. Serve straight from the skillet. Enjoy!