Brussels Sprouts With Bacon and Figs

• 2 tablespoons olive oil
• 4 to 8 ounces bacon, chopped
• 1 pound Brussels sprouts, stems trimmed
• 1 cup dried figs, stemmed and quartered
• Salt
• Freshly ground black pepper
• 2 teaspoons balsamic vinegar, or more to taste

1. Put a large skillet over medium heat and add oil, then bacon.
2. Cook, stirring occasionally, until it starts to crisp, 5 to 8 minutes.
3. Meanwhile, put sprouts through feed tube of a food processor equipped with a slicing attachment and shred.
4. (You can also do this with a mandoline or a knife.)
5. Add sprouts, figs and 1/4 cup water to pan; sprinkle with salt and pepper, turn heat to medium, and cook, undisturbed, until sprouts and figs are nearly tender, about 5 to 10 minutes.
6. Turn heat to medium-high and cook, stirring occasionally, until any remaining water evaporates, another 5 to 10 minutes.
7. Add vinegar, taste, adjust seasoning and serve.

olive oil, bacon, brussels, dried figs, salt, freshly ground black pepper, balsamic vinegar

Taken from cooking.nytimes.com/recipes/1012837 (may not work)