Jacques Pepin's Quick Brussels Sprouts

Quick may not be the right word, but this recipe is easy enough, and very tasty. I saw it on an segment of Jacques Pepin's show.

These were the Brussels sprouts I picked up, and they were quite large. This may have been a pound-and-a-half. I wanted it to be enough for us and for the missus' lunch the next day.

Start by slicing the sprouts longwise into slivers, after stemming them, of course:

Eventually they filled this stainless bowl: (That's when I realized it would prove plenty.)

Then, the rest: minced garlic and fresh thyme, and four slices of diced bacon:

Start with the bacon in a pan (or pot) that will be able to hold all those sprouts:

As the bacon gets some color, add the garlic and thyme:

Not shown was me deglazing the pan with a quarter-cup of wine. It's not necessary, and since I burned off the liquid it didn't do anything besides flavor the bacon just a little.

Then, once the bacon is sufficiently browned and the fat has been rendered, put in the Brussels sprouts:

My pot filled quickly, but with some stirring the greens will get coated with the rendered bacon fat and begin to brown:

Eventually they brown pretty well, and when they're soft enough, and browned enough, they'll be done and delicious:

And here's an idea for how much that stainless bowl of Brussels sprouts will cook down to:

Good, good stuff.