Brussel Sprouts with Bacon

Wash and remove loose leaves. Trim stem end and cut in half if large. In a skillet, sizzle up some butter, olive oil and chopped fresh garlic.

Add the brussel sprouts, toss to coat with the oil and poke 'em til they are laying cut face down in the pan. Sprinkle with salt and pepper. Let them brown a bit.

In a separate pan, cook the best bacon you can find until soft and a little crispy- about 3/4 done. Chop the bacon into small bits and add to the browning brussel sprouts, stir well and and cook another minute.

Pour about 1/8" of chicken broth into the skillet. Stir well, cover the pan and turn the heat down to med-low. Let that simmer for about 5 minutes until they are soft. Don't over cook, or they will be mushy.

You can add mushrooms, which have been separately sauteed, as per usual, with garlic, thyme and white vermouth.

It might take a few tries to get the tenderness right, but once you do, you'll eat 'em straight from the pan (so make a large enough batch for leftovers.) They reheat well, just add a little water to the pan.