“Dad insisted that those Brussels Sprout tops would be delicious and tender, like collard greens, only better! So on our ride around the farm, he and Thomas picked several tops to take home and cook.
Papa shredded the leaves with his knife (a lovely chiffonade) and tossed them in a bowl of water to rinse. Meanwhile, he had some diced bacon (SURPRISE!) cooking in a skillet. Once crispy, the bacon should be removed and much of the grease should be left in the pan – take it all out and add just what you want to fry in if you prefer. Pull the sprout leaves out of the water, letting them drain, then add them to the pan. Sprinkle with salt and pepper, then cover and let them cook over medium heat for about 5-7 minutes. Remove the lid, then continue to saute in the bacon grease until they are as tender as you like. Serve with the crispy bacon sprinkled atop.”