2 cups shredded Brussels sprouts
1 cup uncooked bacon, diced
salt and pepper to taste
1-2 Tbsp. coconut aminos
Heat a large pot over medium-high heat and add diced bacon.
Cook the bacon, stirring frequently to keep from burning, for about 5 minutes.
Remove the bacon from the pot and drain the bacon fat from the pot, leaving about 2 Tbsp. to cook the Brussels sprouts.
Add the shredded Brussels sprouts to the pot and cook for about 5-8 minutes, stirring frequently, until they’re bright green and softened. Season with salt and pepper to taste.
Add bacon back to the pot and cook for an additional few minutes to combine everything. Add the coconut aminos and stir to combine.