A traditional way to enjoy Brussels sprouts is made possible to the kosher cook with the release of the hottest new product, Jack’s Gourmet Kosher Facon, winner of the Kosherfest 2012 Best New Product Award.
- Cook Time
- Prep Time
- 8 ServingsServings
- 1 package Jack’s Gourmet Facon, diced
- 1 large onion, diced
- 3 cloves garlic, minced
- 3 pounds frozen Brussels sprouts, thawed
- Kosher salt
- Freshly ground black pepper
- 3 cups chicken broth, I like Manishewitz
1 Place Facon in a cold heavy-bottomed pot and slowly bring the heat up to medium. Fry Facon in batches until crisp. Remove the Facon and drain on paper towels.
2 Sauté the onions in the Facon fat until soft and translucent, about 5 minutes. Add garlic and sauté until fragrant, about 1 minute, careful not to burn. Add the Brussels sprouts and stir them around so that they are coated with the Facon fat. Season with salt and pepper, to taste.
3 Add the broth and cook covered over low heat until the sprouts are heated through, 5 to 10 minutes. With a slotted spoon, transfer the sprouts and onions to a serving dish. Garnish with Facon bits and serve warm.