SKILLET-BRAISED BRUSSELS SPROUTS WITH BACON & ONIONS

SKILLET-BRAISED BRUSSELS SPROUTS WITH BACON & ONIONS 4 slices bacon, chopped fine 2 ounces onion, coarsely chopped, a generous 1/3 cup 1 pound fresh Brussels sprouts, about 12 ounces after trimming 1/2 cup water 1/2 teaspoon salt 1 tablespoon butter Salt and pepper, to taste Prepare the Brussels sprouts by trimming the stem ends and any discolored leaves. Cut in half through the stem. In a 12-inch skillet, cook the bacon and onion over medium-low heat until the bacon is crisp and the onion is browned, about 10 minutes. Drain on a paper towel lined plate. Add the Brussels sprouts, water and 1/2 teaspoon salt to the skillet; increase the heat to medium. Cover and simmer until the Brussels sprouts are bright green, about 5-6 minutes. Uncover the pan and cook until the liquid has evaporated and the sprouts are tender, about 3 minutes. Turn off the heat and stir in the bacon and butter. Season to taste with salt and pepper.