Warm Brussels Sprout Slaw With Bacon

• 3/4 pound thick-sliced bacon, cut into 1/2-inch pieces
• 4 tablespoons unsalted butter
• 2 pounds Brussels sprouts, thinly sliced in a food processor
• Salt and freshly ground pepper
• 2 Granny Smith apples--peeled, cored, coarsely shredded and squeezed dry
• 1 teaspoon thyme leaves

1. In a large skillet, cook the bacon over moderately high heat, stirring occasionally, until crisp, about 6 minutes. Drain on paper towels; reserve 1/4 cup of fat.
2. In a large, enameled cast-iron casserole, melt the butter in the bacon fat. Add the Brussels sprouts in batches and cook over high heat, stirring, until softened but still bright green, about 8 minutes. Season with salt and pepper. Add the apples and thyme; cook, stirring, until the apples are warmed through. Transfer the slaw to a platter, scatter the bacon on top and serve.
3. Make Ahead: The cooked bacon and bacon fat and the uncooked thinly sliced sprouts can be refrigerated overnight. Recrisp the bacon before serving.

bacon, unsalted butter, brussels sprouts, salt, thyme

Taken from www.myrecipes.com/recipe/warm-brussels-sprout-slaw-with-bacon (may not work)