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Brussels sprouts braised with bacon and chestnuts

Time 40 minutes
Yields Serves 4 to 6
Brussels sprouts braised with bacon and chestnuts
(Kirk McKoy / Los Angeles Times)
1

Cut an X in the stem end of each Brussels sprout and remove any outer leaves that are discolored or loose. In a covered pot, steam the sprouts over rapidly boiling water until they are tender, about 8 to 10 minutes. Cut each sprout into lengthwise quarters and set aside. (The Brussels sprouts can be prepared up to this point 8 hours in advance and refrigerated, tightly covered.)

2

Render the bacon in a dry skillet over medium heat until it softens and releases its fat, about 5 minutes. Add the minced shallot and cook just until fragrant, about 1 minute. Add the chestnuts and chicken broth to the pan, cover and simmer until the chestnuts are quite tender and sweet, about 10 minutes.

3

Add the vinegar and Brussels sprouts and cook, letting the flavors marry, about 5 minutes. Season to taste with salt and pepper and add a little more vinegar, if necessary, to brighten the flavors.


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