5 pts. brussels sprouts
1/2 lb. bacon, diced
1/2 c. pine nuts
3 scallions, minced
1/4 tsp. freshly grated nutmeg
Freshly ground black pepper

1. Using the point of a sharp knife, core the sprouts. Place them in a food processor to shred coarsely.

2. Fry bacon in a large skillet until it is crisp. Remove and drain on paper towels. Add the pine nuts to the fat remaining in the pan and stir over medium heat until lightly browned, about 2 to 3 minutes.

3. Add the shredded sprouts, scallions and nutmeg. Cook, stirring, over medium heat, until sprouts are cooked (but crisp) about 6 to 8 minutes. Stir in bacon and pepper. Serve. Yield: 8 to 10 servings.