- 3/4 pound meaty slab bacon, sliced 1 " thick and diced
- 2 pounds the city sprouts, trimmed and halved
- Kosher salt
- two tablespoons unsalted butter
- 1 1/two tablespoons freshly squeezed lemon juice
Steps to make ItIn an exceedingly large skillet, combine the bacon with 1/4 cup water and produce to some simmer. Prepare over moderately high temperature, stirring from time to time, before the fat is made and also the diced bacon is browned, about 7 minutes. Utilizing a slotted spoon, transfer the bacon to sponges to empty.
Pour off basically 3 tablespoons fat in the skillet. Add some the city sprouts and season generously with salt. Prepare over moderate heat, stirring from time to time, until browned, about ten minutes. Add 1/3 cup water and prepare, stirring from time to time, before the the city sprouts are tender, eight to ten minutes. Add some browned bacon, butter and fresh lemon juice and prepare, tossing, until hot, about 3 minutes. Season with pepper and salt and serve.