Tangy Brussels Sprouts With Apple

• 3.5 ounces lardons (French-style bacon; chopped American bacon would also work)
• 1 tablespoon olive oil
• 1 tart apple (e.g., Granny Smith), diced
• 4 cups brussels sprouts
• 1/3 cup dry white wine (e.g., sauvignon blanc)
• 1/3 cup chicken broth
• salt and pepper to taste

1. Prepare the brussels sprouts: chop off and discard the ends and slice vertically.
2. In a large skillet, heat the olive oil over medium heat.
3. Add lardons and cook for 4-5 minutes, until lightly browned.
4. Add apple and cook until it begins to soften, 3-4 minutes.
5. Deglaze the pan with the white wine, cooking for 1 minute.
6. Add sliced brussels sprouts and mix well. Cook for 4 minutes, stirring at regular intervals.
7. Add broth and stir well. Cook another 3-4 minutes, until all liquid has been absorbed and the mixture begins to stick a bit to the pan.
8. Salt and pepper to taste -- I recommend lots of peppers. Serve hot or at room temperature.

lardons, olive oil, apple, brussels sprouts, white wine, chicken broth, salt

Taken from food52.com/recipes/19370-tangy-brussels-sprouts-with-apple (may not work)