Brussels Sprouts with Leeks & Bacon

From Good Housekeeping

Photo by Kate Mathis

Active time: 30 minutes

Total time: 45 minutes

Makes 12 side-dish servings

4 containers (10 oz. each) Brussels sprouts

4 strips bacon, each cut into 1/4-inch pieces

Salt and pepper

1 large leek (1 lb.)

2 Tbsp. olive oil

1 garlic clove, crushed

1 Tbsp. cider vinegar

1/2 cup fresh flat-leaf parsley leaves, chopped

1. Trim tough ends from Brussels sprouts and cut each sprout in half. To 12-inch skillet, add sprouts and 1/2 cup water; cover and cook on medium 12 minutes, or until tender. Drain well. Transfer to large bowl; set aside. (Sprouts can be cooked up to 8 hours ahead up to this point. Cool completely, then cover and refrigerate.)
2. To same skillet, add bacon; cook on medium 5 to 6 minutes, or until browned, stirring occasionally. With slotted spoon, transfer bacon to paper towels to drain; do not remove skillet from heat.
3. To same skillet, add cooked Brussels sprouts, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper. Cook on medium-high 6 to 8 minutes, or until sprouts are browned, stirring frequently. Remove from pan; keep warm.
4. Meanwhile, trim and discard root and dark green top from leek. Discard any tough outer leaves. Cut leek lengthwise in half, then crosswise into 1/4-inch-wide slices. Place leek in large bowl of cold water; with hand, swish to remove any sand. Remove leek to colander. Repeat process with fresh water, changing water several times until sand is removed. Drain leek well.
5. In same skillet on medium, heat oil. Add leek, garlic, 1/4 teaspoon salt, and 1/4 teaspoon pepper; cook 12 to 14 minutes, or until leek is tender and browned, stirring frequently. Add bacon, sprouts, and vinegar; cook 2 minutes, stirring occasionally. To serve, stir parsley into vegetables in skillet; transfer to serving bowl.