< Return to Seasonal Recipes

Brussel Sprout Greens & White Beans

Keep in mind that the bacon is quite salty, so you may not need to add any salt at all. You can serve the dish as soon as the beans are heated through.


1 bunch brussel sprout greens (10 leaves) shredded
1 cups cooked white beans, rinsed
4 ounces bacon ends
1 teaspoon hot chili paste (optional)
salt & pepper to taste


  1. In a large skillet, crisp the bacon ends over medium heat. Turn the bacon ends as needed so they don’t burn, and make sure to remove smaller pieces from the pan as they cook. When all of the bacon has cooked, remove the last bits from the pan, and chop up all the cooked bacon into small, bite sized pieces.
  2. Drain most of the bacon fat from the pan, leaving just a coating of grease behind. Remove the solids by draining it through a fine mesh strainer.
  3. Turn the heat back onto medium. Once the pan gets nice and hot, plop a handful or so of greens into it. Use some tongs to toss the greens with the grease. Continue turning the greens, and allow them to cook for about 2 minutes. Add more greens, and toss them with the cooked greens. When they soften a bit and start to wilt, add more. Repeat this until all your greens are in the pan. Cook the greens for 2 more minutes, turning them continuously. Add the bacon and the beans back to the pan, along with the chili paste. Taste, and season as needed with salt & pepper.