Brussels sprouts with bacon and leek

Salads & Sides & Soups
Written By ANNA Test Kitchen

Recipe & Food Styling Marisa Curatolo, Photography Cory Aronec

You know a food has made a serious come-back when it's found on restaurant menus everywhere. These lovely brussels sprout morsels cooked with bacon shud be on your home menu at least once a week!

Ingredients

1 1/2 pounds Brussels sprouts, trimmed and washed

1/2 pound thick cut bacon, sliced into thin strips

2 leeks, white parts only, chopped

1/2 cup good quality chicken stock

1/4 cup fresh lemon juice

Coarse salt and fresh ground pepper, to taste

Preparation

Bring medium saucepan of water to boil over high heat. Add Brussels sprouts and cook, uncovered, 3 minutes, or until tender crisp. Drain and refresh under cold water; set aside. Meanwhile, in large nonstick skillet, cook bacon over medium-high heat, until crisp, about 5 to 7 minutes. Add leeks and cook 5 minutes. Add chicken stock and Brussels sprouts; reduce heat and cook 4 to 5 minutes. Transfer mixture to serving bowl and toss with lemon juice. Season with salt and pepper.     

ANNA Test Kitchen

Although the magazine was launched in Mari Loewen’s Canadian home kitchen where it remained for 10 years, as the brand grew many incredibly talented folks were involved in the success of ANNA Magazine. To name a few, Creative Director, Segun Olude; Art Director, Shannon Dewy; Prop Stylist, Kari Wardrop, Recipe Developer & Food Stylist, Marisa Curatolo; Copywriters Tara Kaprowy and Erin Lancione, and many friends, sponsors and advertisers. As the brand transitioned into the digital world, many more were involved. Thank you to all of them.

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