Braised Brussels Sprouts with Bacon and Cotija Cheese

Braised Brussels Sprouts with Bacon and Cotija Cheese

Today I’m offering a two-part reflection. One on the beauty of cast iron skillets, and another on the deliciousness that is the brussels sprout.


We Should All Be Like Cast Iron Skillets (a poem)

We should all be like cast iron skillets—

A vessel that can take the heat.

Built of strength, it can endure most anything.

With time, it becomes more nonstick,

seasoned, retaining the wisdom of what’s touched its surface before,

letting things go cleanly, more easily.

We should all be like cast iron skillets—

a vessel through which masterpieces are made.

Reliable, it will always be there,

a labor of love lasting a lifetime.


As I grew up, brussels sprouts had a bad reputation. The cliché going around was that one may like vegetables, except for brussels sprouts.

A typical conversation among friends or family members:

Inquiring adult: “Kristina, do you eat your vegetables?”

Kristina (as a child): “Yes, I eat my vegetables!”

Adult: “Which vegetables do you like to eat?”

Kristina: “Well, I like corn, potatoes, tomatoes, green beans, broccoli, all kinds. But I hate brussels sprouts. Gross!”

Here’s the thing—I had never even tried brussels sprouts. I heard such terrible things about this vegetable that I didn’t have the guts to try it until I was maybe 23 years old.

I know. Shameful.

When I did finally try them at a restaurant in Boston, I was floored with how delicious this vegetable really is. Brussels sprouts have a more earthy, cabbage-like flavor that pairs so incredibly well with bacon and cheese. The sprouts caramelize, boasting a hint of sweetness that begs for crispy bacon and salty, yet firm cheese. This is why we see many recipes for brussels sprouts with parmesan, for example. I chose cotija cheese for its mild yet salty qualities. The cheese melts just enough, and then it browns right along with the sprouts at the very end.

This dish is one of my kitchen experiments, and after a few tries, I’ve hit the jackpot of deliciousness. I love serving this as a side dish with baked chicken or on top of pasta. Enjoy, and let me know if you make it!

Braised Brussels Sprouts with Bacon and Cotija Cheese

  • 1 lb. brussels sprouts, cut into halves or quarters depending on the sprout’s size
  • 3-4 slices applewood smoked bacon
  • 1/3 cup chicken stock
  • 2 cloves garlic, crushed in a garlic press
  • 1/4 cup crumbled cotija cheese
  • salt and pepper to taste
  1. Slice bacon into pieces about 1/2 inch wide and place into a cast iron skillet. Turn on the heat to medium-high and fry until crispy. Take the crispy bacon pieces out of the pan with a slotted spoon and place bacon into a dish. Set aside.
  2. While the bacon is cooking, prepare your brussels sprouts. Slice off the very bottom of the sprout and throw away. Cut the brussels sprout in half. If the sprout is quite large, you can cut the sprout in half again.
  3. Once the bacon is done cooking, place the brussels sprouts in the cast iron skillet with the bacon fat. Over medium heat, let the sprouts acquire an initial char (about 2 minutes).
  4. Place minced garlic in the pan and stir to incorporate. Add crushed black pepper to taste (I used about 1/4 teaspoon, you can always add more).
  5. Pour 1/3 cup chicken stock into the pan and cover the skillet with a lid. Let the sprouts steam over medium heat for about 5-7 minutes. The liquid should be about evaporated.
  6. Turn up the heat to medium high and let the sprouts caramelize further as the liquid fully evaporates, 1-2 minutes.
  7. Add crispy bacon and crumbled cotija cheese into the pan. Turn off the heat, and allow the cheese to melt just slightly.

 

 

 

Advertisements

Published by

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s