Ingredients
½ kg brussels sprouts, halved lengthways
1 tablespoon crushed garlic
2 tablespoons coconut oil
150 g rindless bacon, diced roughly
375 ml chicken stock
Zest of 1 lemon
Method
Heat the coconut oil in a pan over medium heat.
Add the bacon and cook, stirring occasionally, for 4-5 minutes. Then add the
brussels sprouts and cook for 3-4 minutes until the sprouts start to turn
golden brown. Add the
garlic and cook for 30 seconds until starting
to colour.
Reduce the heat to medium-low. Pour in the
chicken stock and simmer, stirring often, for 20 minutes until the brussels
sprouts are tender.
To serve, place in a bowl, sprinkle the lemon
zest and you can add some finely diced chilli if you want.
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