January 13, 2012

Bacon and Brussel Sprout Bake

Honestly, you could put bacon on yesterday's newspaper and it would taste good.  Some people don't like brussel sprouts (I don't understand) but I bet most people would like them fixed this way. You'll need:

1 quart fresh brussel sprouts
coconut oil, lard, or tallow
fresh spinach
cooked, pulled chicken
1/2 pound bacon, preferably pasture-raised

Clean and quarter the brussel sprouts.  Brush a shallow baking or sheet pan with a light layer of coconut oil, lard, or tallow.  Layer the sprouts on top.  Cover with a layer of fresh spinach leaves.  For the third layer, add the cooked chicken.  Top with chopped bacon.  Sprinkle the top with whatever seasoning you like.  I used a blend of paprika, a bit of chili powder, pepper, and some other spices.  Bake at 375 until bacon on top is crispy. Oh my, the bacon drips down to the sprouts and they get crispy leaves on the bottom but are just soft on the inside, the chicken becomes infused with smoky bacon taste, the spinach leaves wilt just so slightly.  Ah.