Brussels Sprouts Green Beans and Maple Bacon
Ready In: 45 mins
Serves: 6-8
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 lb maple bacon (Thick)
- 2 bay leaves
- 1 cup maui onion (Chopped)
- 2 tablespoons garlic, chopped
- 1 cup zinfandel
- 8 cups homemade chicken stock
- 2 tablespoons sweet chili sauce
- 2 lbs Brussels sprouts (Trimmed)
- 2 lbs green beans (Blue Lake & Trimmed)
- 1 teaspoon fine sea salt
- 1 teaspoon white pepper
- 4 tablespoons fresh thyme (Chopped)
- 4 tablespoons fresh marjoram (Chopped)
- 4 tablespoons fresh cilantro (Chopped)
- 4 tablespoons fresh chives (Chopped)
- 4 tablespoons fresh curly-leaf parsley (Chopped)
- 2 lemons (Zested & Juiced)
Directions
- Heat olive oil in a braising pan, add bacon and bay leaves. Cook bacon until tender and remove grease except for 2-tablespoons. Add Maui onion and garlic. Saute' 2-3 minutes.
- Add Zinfandel Wine and reduce by one half.
- Add chicken stock, sweet chili sauce, Brussels sprouts, Blue Lake Green Beans, sea salt, white pepper and stir the vegetables.
- Add fresh herbs and bring to a full boil. Reduce to a simmer for 20-minutes or until vegetables are tender.
- Season with fine sea salt and white pepper to taste. Add fresh lemon juice, lemon zest and stir vegetables.
- Serve in warm bowls.
- Garnish with Fresh Parsley Sprigs.
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