INGREDIENTS:
°3 slices bacon, finely diced
°15 ml (1 tbsp.) olive oil
°720 g Brussels sprout
°180 ml (3/4 c) chicken broth
°15 ml (1 tbsp.) old-fashioned mustard
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PREPARATION:
In nonstick skillet on medium-high intensity, sautéing bacon in the oil. Eliminate the bacon with an opened spoon. Save on a plate. Keep the fat in the skillet. In same skillet, sautéing cabbage in the hot fat. Salt/pepper. Deglaze with stock and mustard. Bring to a boilling and stew on heat for 10 minutes or to the fledglings are delicate and the stock has dissipated, mix regularly. Change preparing. Transfering to a serving platter and sprinkling with bacon.
Enjoy !