Brussels Sprouts and Bacon
- 2 slices Coleman Natural Bacon (12 oz.)
- 1 garlic clove, minced
- 1/2 pound Brussels sprouts, thinly shredded
- 1/4 cup chicken broth or vegetable broth
- Salt and cracked black pepper
Heat a 10-12 inch sauté pan over medium heat.
Cut bacon slices into 1/2-inch pieces and cook until fat is rendered and bacon starts to turn golden.
Remove all but 3 tablespoons of rendered fat. Stir in garlic and continue to cook 1 minute. Mix in Brussels sprouts and toss well to coat. Cook 4-5 minutes.
Pour in broth, cover and let cook 1-2 minutes. Uncover, and season with salt and pepper.
To serve, scoop 1/2 cup Brussels sprouts onto a plate and serve with chicken burgers or sliced chicken roast.