Brussels Sprout Leaves with Bacon

I’ve been making this simple side all winter long and it has not stopped being a favorite of my dinner guests. All the work is in separating the Brussels sprout leaves.

Cut out the stems and separate the sprouts into leaves. Thinly slice the tightly compact centers. Saute some diced onion and pancetta or bacon in olive oil until softened. Add the sprout leaves, season with salt, and moisten with a little white wine and water or chicken stock. Cover and simmer for 10 to 15 minutes, until tender. Taste for seasoning, grind black pepper over, and serve.

Taken from Chez Panisse Vegetables by Alice Waters