Brussels Sprouts with Bacon and Onions Stir-fry
Crisp yet tender Brussels sprouts quickly stir-fried with onions and bacon then brightened with a bit of lemon juice.
cut into 1-inch pieces
savory, plus 2 teaspoons leaves, divided
freshly ground, to taste
Bring a large pot of water to a boil.
If sprouts are very small, cut in half, otherwise cut into quarters.
Cook the sprouts until just start to become tender, about 4 minutes. Drain.
Meanwhile, add bacon in a large heavy skillet over medium heat and cook, stirring, until brown but not crisp, about 4 minutes.
Remove with a slotted spoon to drain on a paper towel.
Pour out all but about 1 tablespoon bacon fat from the pan.
Add oil to the pan and heat over medium heat.
Stir in onion and cook, stirring often, until soft but not browned, reducing the heat if necessary, 3 to 5 minutes.
Stir in thyme (or savory) sprigs, salt and pepper.
Increase heat to medium-high, stir in the brussels sprouts, and cook, tossing or stirring occasionally, until tender and warmed through, 2 to 4 minutes.
Remove the herb sprigs.
Add the bacon, thyme (or savory) leaves and lemon juice, if using, and toss to coat.