Chestnut & Bacon Brussels Sprouts

Step 1: Bring a large pot of salted water to a boil, then add the raw brussels sprouts and blanch for 5 minutes; they should still be bright green and only partly cooked.

Step 2: Drain and rinse well under cold water until sprouts are cool to the touch and set aside for now.

Step 3: In a large skillet, fry the bacon pieces over medium - med/high heat, stirring often, approximately 10 minutes, until crispy; remove bacon with a slotted spoon and let rest on paper towel lined plate.

Step 4: In the bacon drippings, over med/high heat, saute the chestnuts until they begin to brown up, about 5 minutes; use a slotted spoon to remove to the paper towel lined plate with the bacon.

Step 5: Add the sprouts to the same pan, along with a splash of cold water or Marsala (about 2 Tbsp), stir, cover, and cook over medium - med/high heat until tender, about 5-10 minutes (longer if you like them very soft, but they will lose their bright color), stirring once or twice (or just shaking the lidded pan).

Step 6: Remove the lid, toss in the bacon and chestnuts, as well as a couple of Tbsp of butter (as much or as little as you prefer), generously seasoning to taste with salt and pepper; let cook another 2-3 minutes until the butter has fully melted and everything is coated evenly.