Sprouts, Bacon and Figs

DrGaellon's Note:

A perfect fall recipe from Mark Bittman of the New York Times.

• Total Time: 30 mins
• Prep Time: 10 mins
• Cook Time: 20 mins

Ingredients:

Servings: 4

• 1 tablespoon olive oil
• ¼ lb bacon or ¼ lb pancetta , diced
• 1 lb Brussels sprout , trimmed
• 1 cup dried fig , stemmed and quartered
• ¼ cup water
• salt , to taste
• black pepper , to taste
• 1 tablespoon balsamic vinegar

Directions:

1. Heat oil in non-stick skillet. Add bacon and saute until rendered and nicely brown, 5-8 minute.
2. Shred brussels sprouts using food processor with slicing disc (or by hand). Add to pan with figs, water and salt and pepper. Set heat to medium and cook untouched 5-10 minutes, until figs and sprouts are almost tender.
3. Raise heat to medium-high and stir until tender and water has evaporated. Add vinegar, toss, adjust seasoning and serve.