I had to find a way to incorporate the lamb bacon we bought in Napa into a dish as soon as I could. I’m very glad I did! Of course you can use any type of bacon or panchetta if you prefer.
Lamb Bacon! Awesome!
Here’s what you’ll need:
- 1 Lb Brussel sprouts halved and thinly sliced
- 1 Large red onion, sliced
- 8 Ounces Portabella (Cremini) mushrooms, sliced
- 2 Cups kale, washed, drained, and coarsely chopped
- 6 Ounces Lamb bacon,(my current favorite meat product) bacon, or panchetta, diced
- 1 Garlic clove, minced
- Salt and pepper to taste
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Place a large wok or sauté pan on medium high heat. Once pan becomes hot, add bacon and sauté until it begins to crisp. Next add garlic, onions, and Brussel sprouts to pan. Sauté for about 2 minutes.
Then add mushrooms and allow to cook for 4 minutes longer while continuously stirring pan. Finally, add kale and stir before removing from heat and covering. Allow to sit covered for a few moments. Salt and pepper to taste prior to serving.
Serves 4-6
