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Cider-Braised Brussels Sprouts With Bacon

Makes 8 servings

• 1-1/2 pounds brussels sprouts, stem ends trimmed, halved through the core
• 4 to 6 strips bacon, cut into 1/2-inch strips
• 1 tablespoon olive oil
• 3 tablespoons butter
• 1/2 cup minced shallots
• 1 garlic clove, minced
• 1 cup hard cider or beer
• 1 teaspoon kosher salt plus salt to taste
• Freshly ground black pepper
• Pinch nutmeg

Bring a large pot of salted water to a rolling boil. Prepare an ice bath. Blanch the sprouts until crisp-tender, 5 to 7 minutes. Drain and plunge into the ice water. When cool, drain well.

Heat a large skillet over medium-high heat. Add bacon and brown until crisp. Remove bacon with a slotted spoon and drain on paper towels. Discard bacon fat or save for another use.

Add olive oil to pan. When it's hot, add 2 tablespoons of the butter. Add the sprouts and saute for 5 minutes, shaking pan gently from time to time. Stir in the shallots and garlic and cook for 2 to 3 minutes, until vegetables are lightly browned, stirring often.

Add cider, 1 teaspoon kosher salt and lots of black pepper. Bring to a boil, reduce heat to a lively simmer and cover. Cook until the sprouts are cooked through, 3 to 5 minutes. Uncover, increase heat to high and cook until the liquid is almost evaporated.

Season lightly with nutmeg, and salt and pepper. Toss with the bacon and the extra tablespoon of butter.

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