Ingredients
3 lbs brussels sprout
1/4 c. butter
1/4 c. olive oil
12 large garlic cloves, finely chopped
2 c. chicken stock
1/4 tsp. each salt and freshly groung pepper
3/4 c. freshly grated parmesan cheese
1/2 c. freshly made bacon bits
Preparation
Trim sprouts and half lengthwise. In each of two 12-inch frypans, heat 2 T. of butter and olive oil over medium-high heat. Add half the garlic to each pan, reduce heat to med-lo and saute 2 min. To each frypan, add half the sprouts and 1 c. chicken stock. Bring stock to a boil, reduce heat to a simmer and cook 5 - 8 min. or until sprouts are tender-crisp, stirring occasionally. Remove sprouts to a bowl with slotted spoon. Stir in 1/2 c. of parmesan cheese and salt and pepper. Transfer sprouts to a serving bowl and top with remainder of parmesan cheese and sprinkle with bacon bits.
