It’s almost that time of year when we start thinking about the bad habits we want to banish from our lives in the months to come. Gawker has already compiled a list of 22 Terrible Things That Must End in 2013, and if you’ll allow me to gloss over the fact that two of those things are Instagramming pictures of food and talking about food (ahem), it’s a pretty good list. The word “swag” — yes. Let’s get rid of that completely. “Keep Calm and ____” posters have gotta go, too. The biggest thing that has to go, though, is taking pictures on an iPad. People! You look ridiculous! Let’s keep it together in 2013.
Another thing that apparently has to go in 2013 is talking about bacon. I’m a little conflicted about this one, for a couple of reasons. On one hand, bacon is delicious. On the other hand, this bacon trend has gotten out of control (this bacon USB drive is kindof cool though). And on the other-other hand, the bacon absolutely makes this yummy veggie side dish. So I’m telling you now – real quick – before it’s 2013. Bacon rules!
SHREDDED BRUSSELS SPROUTS WITH BACON AND KALE (recipe from With Style & Grace)
1 pound Brussels sprouts, trimmed and shredded
1 bunch (3-4 cups) kale, stems removed and shredded
2 tbsp olive oil
1 tsp garlic, minced
4 tbsp fresh lemon juice
salt and crushed red pepper flakes, to taste
6 pieces bacon, chopped
1/4 cup toasted almonds (optional)
1. In large skillet over medium heat, add olive oil and garlic. Let cook for a few minutes, then mix in kale and shredded Brussels sprouts; continue to toss until slightly wilted. Remove from heat and season with salt. Add lemon juice and crushed red pepper flakes; mix together. Cover with lid or towel to keep warm.
2. In separate skillet over medium heat, cook bacon until crumbly. Once cooked, drain bacon on paper towels and dab off any excess grease.
3. Combine greens, bacon, and almonds (if desired) in large bowl. Serve warm.
Nothing complements Brussels sprouts like bacon!