Braised Brussels Sprouts with Smoked Bacon

Ingredients:

• 110g smoked bacon, cut into 2.5cm cubes.
• 1 cup chopped yellow onion
• 0.5 cup shallots, cut into half rings
• 350 g fresh Brussels sprouts, cut into 4 pieces
• 1 tbsp unsalted butter
• 1 tbsp balsamic vinegar (not thick)
• Fleur-de-sel

Preparation:

1. In a large 12-inch skillet, heat 1 tablespoon of olive oil over medium heat. Add the bacon and cook, stirring occasionally, for 5-7 minutes, until crisp. Using a slotted spoon, transfer the bacon to a paper towel-lined plate and set aside.
2. Add the onion and shallot to the pan and cook for 5 minutes until golden. Add the Brussels sprouts (including any fallen leaves), 2 teaspoons of salt, and 1 teaspoon of black pepper, stir well, and cover. Cook for 5 minutes.
3. Add the butter and cook, uncovered, for another 5 minutes, until the cabbage is tender.
4. Add the fried bacon and balsamic vinegar and toss, scraping up any browned bits from the bottom of the pan. Sprinkle lightly with fleur de sel and serve hot.