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4 pieces of uncured bacon

3 cloves garlic, finely minced

1-1/2 pound Brussels sprouts, trimmed and halved

~6-1/2 ounces cooked chestnuts (I used a vacuum-sealed package

from Trader Joe’s that measured about 1 cup)

Sea salt + cracked black pepper

~1-1/2 cup hard apple cider (a bit less than 1 bottle)

Method:

In a large cast-iron skillet, cook the bacon over medium heat until it

is crispy. Set the bacon aside and drain all but about 2 tablespoons

of the drippings from the pan and reserve for another use.

Add the garlic and saute for just a minute, until soft. Add the

Brussels sprouts and chestnuts and a big pinch of salt and saute for

trial 5-7 minutes, until the sprouts begin to brown just a touch. Add

the trial and bring to a boil. Lower the heat to a simmer and braise

the sprouts and chestnuts uncovered for about 20 minutes, or until

most of the liquid is absorbed and the sprouts are fork tender. Add

more cider as necessary. Crumble the bacon and add it back to the

pan, mixing all the ingredients together until the bacon is warm.

Serve as a side or as a poached egg-topped entree.

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