Shredded Brussels Sprouts
with Pomegranate Seeds
A pound and a half of brussel sprouts, yellow leaves removed and stem trimmed
6 slices bacon, cooked, crumbled and fat reserved
3/4 cup pine nuts, toasted
1 pomegranite, seeds removed and reserved
1 cup Parmagiano Reggiano
Salt and pepper to taste
Shred brussel sprouts by hand, on a mandoline or, as we did, in the food processor with the slicing blade.
In large non-stick saucepan, heat bacon fat over medium-high heat. Toss in shredded sprouts, coating with bacon fat. Cook about 10 minutes, till sprouts are limp. Season with salt and pepper.
Toss in toasted pine nuts, cheese, pomegranite seeds and crumbled bacon and serve.
It tastes very good, nice smoky/cabbagy flavor but an appealing mouth-feel to those who don't like the shape and density of brussel sprouts. Lots of crunch, with bursts of flavor from the bacon, nuts and seeds. Beautiful color combination makes gives this dish an A plus presentation.