Dougs Deep Skillet Brussels Sprouts Shred

INGREDIENTS
6 C trimmed Brussels sprouts 3 Tbsp olive oil 1/4 C butter margarine, please) 1/2 pound snipped into pieces (not

bacon, small

2 tsp ground sage 2 Tbsp Worcestershire sauce (call it Lea and Perrins if you have trouble with the pronunciation) 2-4 minced cloves (to taste) garlic

METHOD
1. Trim and clean the sprouts and slice them in a food processor or chop ne with a knife until well shredded in the manner of cole slaw. 2. Place shredded sprouts in a bowl of cold water while preparing the remaining ingredients. 3. Put olive oil and butter to a large pan over a medium heat. (Ideally, use a large, deep, electric skillet). Add the bacon, sage and a pinch of salt and pepper and cook for ve to 10 minutes, or until bacon is nicely crisp. 4. Drain the water from the shredded sprouts and add them to the pan. Turn the heat up to allow the water-soaked sprouts to sizzle and steam. Fry for 10 minutes or till soft. 5. Add the Worcestershire sauce, toss it all together then turn the heat off. Add the garlic and serve.