Brussels Sprout Slaw With Spiced Yogurt

Let's Cook

1. Step 1.

   Cook in a large skillet over medium heat until crisp: 4 slices bacon, diced

2. Step 2.

   Drain the bacon on paper towels. Add to the hot fat in the skillet: 2 garlic cloves, smashed

3. Step 3.

   Cook the garlic until it starts to brown, turning it to brown both sides, about 5 minutes. Remove the garlic, mince it, and set aside. Add to the skillet: 1 pound Brussels sprouts, trimmed and shredded; ½ teaspoon salt

4. Step 4.

   Cook, stirring occasionally, until the sprouts are tender and starting to brown, 10 to 12 minutes. Meanwhile, add the minced garlic to a medium bowl, along with: ½ cup plain Greek yogurt; Finely grated zest of 1 lemon; 2 tablespoons lemon juice; ½ teaspoon ground coriander; ½ teaspoon ground cumin; ¼ teaspoon black pepper

5. Step 5.

   Add the softened Brussels sprouts to the bowl. If there are any browned bits, deglaze the skillet with a splash of water and add to the bowl as well. Crumble and stir in the reserved bacon. Add: Salt to taste

6. Step 6.

   If desired, garnish with: (Pomegranate seeds)