BRUSSELS SPROUTS WITH FENNEL

BRUSSELS SPROUTS WITH FENNEL 1 lb Brussels Sprouts, washed and halved 1 bulb fennel, washed and sliced into ½" wedges. Reserve some fronds for garnish. 3 slices bacon, coarsely cut ¼ cup white onion, coarsely diced 1 clove garlic, thinly sliced 1 pinch kosher salt fresh ground black pepper Parmesan cheese for garnish (optional) fennel fronds, chopped, for garnish (optional) Fill 6 quart sauce pan with water and bring to boil. Place Brussels sprouts in water for 2-3 minutes, taking are to not over-cook them. Remove from heat, drain in sink, and set aside. In large sauté pan fry bacon pieces over medium high heat, drain excess grease. Add fennel wedges, and stir for about 5 minutes at same heat level until lightly brown. Reduce heat, add onion and garlic and stir for another minute or so until they are soft and translucent. Add Brussels sprouts and salt and pepper. Continue to sauté for 3-5 minutes, stirring frequently. Serve hot. NOTES These can be prepared an hour or so ahead and kept in pan over very low heat. Do not completely cover pan while waiting to serve or this will cause the Brussels sprouts to overcook in steam and become soft and mushy. In lieu of bacon, panchetta, pepperoni, or sausage, (turkey or pork) are all good alternatives to add a little flavor. Or, just a tablespoon or so of olive oil or butter.