Skillet Brussels Sprouts with Crispy Lardons

A blank canvas of Brussels sprouts ... waiting for the bacon

 For someone who didn't eat any meat (except for the occasional fish) for over 10 years, I certainly seem to be making up for lost time, don't I? Take this dish - I could have gone on making Brussels sprouts one of the two delicious ways I always do: either roasted in the oven with olive oil, balsamic, salt and pepper, or sauteed in butter with some fresh lime juice. Brother-in-law Trix made them, to great acclaim,  the latter way at Thanksgiving a few years ago.

But I had to go and get all happy with some slab bacon. And bust out the cast iron skillet. And, for good measure, go a little crazy with the white truffle oil. And so, for now, this is my very favorite way to eat my very favorite vegetable:

First, cut up some slab bacon into small cubes - or lardons if you want to be fancy. (Note: This meat comes from my beloved Truck Patch Farms, where the piggies roam free. Bryan Voltaggio sources his pork products, among other things, from this small family farm):

Behold my wondrous slicing knife! 

Next, fry those babies up in a cast iron skillet until they're nice and crispy and the fat has rendered. You'll cook your Brussels sprouts in the bacon grease:

Remove the lardons and drain on paper towels. Toss in about a pound of roughly-chopped Brussels sprouts and saute on medium high heat until they start to turn brown and crispy. Give a good squeeze of lemon juice to deglaze the skillet,  pop the bacon cubes back in, and season with salt and pepper to taste. Remove to a bowl and (generously) drizzle on some white truffle oil. You can sprinkle the whole thing with Parmesan if you like - I meant to, but I totally forgot, and I didn't miss it. This simple process transforms this ...

... into this:

And then you shovel it all into your face.  And still get to  feel sort of virtuous, because despite the presence of the bacon fat this is, after all, a green vegetable. Enjoy!