This meal was a delight for all the senses. You can prepare a vegetarian version and it will still be very tasty – simply omit the bacon and prawns and there is really no need to substitute with anything else (although adding some nuts would be fun) because the flavours are already there. This was my starting point, then I did my usual thing of taking a tangent…
Incidentally – the correct spelling is Brussels sprout.
You will need:
A big bunch of fresh spinach; rinsed and dried and with rough stalks removed.
A dozen or so brussels sprouts
2 or more rashers of bacon, chopped
1/4 cup pine nuts
1 – 2 cups shelled king prawns
Heat up a nonstick deep pan and cook your bacon (doesn’t need additional oil) until crisp or to your liking. Remove from the pan, keep any oils that came out of the bacon and if necessary (i.e. there is approximately less than one tablespoon of fat left in the pan) add some olive oil.
In the meantime, wash and remove any dried up parts of the brussels sprouts. Chop off the very outer edge of the stalk. Peel off a few leaves from each brussels sprout until they become too fiddly to remove. This step is not obligatory if you don’t have the patience; however the little ‘cups’ of brussels sprout leaves will be perfect for holding juicy flavours. Slice the rest of each brussels sprout.
Place the sliced brussels sprouts in the pan, flat surface down and add some drops of balsamic vinegar (be careful because this will cause a splatter with the oil). Let them brown for a few minutes before flipping them around and adding the leaves that you removed earlier.
Make some space in your pan and add the prawns. Let them cook for 1-2 minutes before turning them around. Add the bacon that you cooked earlier add some freshly ground pepper and rock salt, then cover everything with the spinach. Cover your pan with a lid and let it be for 3-4 minutes.
By now the spinach would have wilted and the prawns cooked.
To plate: divide the spinach into two plates and form a flat pile. Stir and serve the rest of the ingredients on top of this. Garnish with roasted pine nuts and freshly ground pepper.