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Brussels Sprouts With Bacon and Figs

2

tablespoons

olive oil

4

to 8 ounces bacon, chopped

1

pound

Brussels sprouts, stems trimmed

1

cup

dried figs, stemmed and quartered

Salt, and freshly ground black pepper

2

teaspoons

balsamic vinegar, or more to taste.

1

Put a large skillet over medium heat and add oil, then bacon. Cook, stirring occasionally, until it starts to crisp, 5 to 8 minutes.

2

Meanwhile, put sprouts through feed tube of a food processor equipped with a slicing attachment and shred. (You can also do this with a mandoline or a knife).

3

Add sprouts, figs and 1/4 cup water to pan; sprinkle with salt and pepper, turn heat to medium, and cook, undisturbed, until sprouts and figs are nearly tender, about 5 to 10 minutes. Turn heat to medium-high and cook, stirring occasionally, until any remaining water evaporates, another 5 to 10 minutes. Add vinegar, taste, adjust seasoning and serve.

Servings: 1

Yield: Servings

Nutrition Facts

Serving size: Entire recipe (27.6 ounces).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients. 2 of the recipe's ingredients were not linked. These ingredients are not included in the recipe nutrition data.

Amount Per Serving

Calories

1406.83

Calories From Fat (58%)

813.77

% Daily Value

Total Fat 90.98g

140%

Saturated Fat 24.62g

123%

Cholesterol 100.32mg

33%

Sodium 2187.43mg

91%

Potassium 2752.34mg

79%

Total Carbohydrates 129.32g

43%

Fiber 26.4g

106%

Sugar 80.81g

 

Protein 35.67g

71%