This shelf holds one product and I'm building dinner around it. Steam-in-bag brussels sprouts make a quick base for a simple supper: pour them into a hot pan with bacon fat and garlic, then brown them fast and finish with a touch of acid. Serve with crusty bread to soak up the pan.

Serves 2. 25 minutes, 20 at the stove.

About 670 calories a serving, 39 g protein, 51 g carbohydrate, 40 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Chop 4 ounces bacon into quarter-inch pieces and cook in a large skillet over medium heat until the fat renders and the pieces turn crisp, about 8 minutes. Transfer bacon to a plate and leave 2 tablespoons of the fat in the pan.8 min
2. Raise heat to medium-high. Pour the entire contents of the steam-in-bag brussels sprouts into the hot pan with the bacon fat. Let them sit for 2 minutes without stirring, then toss and let them sit again for another 2 minutes, until they begin to brown on the cut sides.5 min
3. Add 2 sliced garlic cloves and toss everything together. Cook for 2 more minutes, stirring often, until the garlic is fragrant.2 min
4. Return the crisp bacon to the pan and toss to combine. Squeeze the juice of half a lemon over everything and taste. Add salt and pepper as needed. Serve in bowls with the pan juices spooned over top and crusty bread alongside.

Note Swap bacon for diced ham or prosciutto if you prefer. Leftovers keep covered in the fridge for three days and reheat well in a skillet over medium heat. Serve alongside roasted chicken, rice, or a simple salad to round out the meal.