1 pound fresh Brussels sprouts (about 2 1/2 cups)
4-6 bacon strips, coarsely chopped (I used turkey bacon)
2 garlic cloves, minced
1/2 cup chicken broth
1/2 teaspoon salt
1/4 teaspoon pepper
In a large skillet, cook bacon over medium heat until crisp, add garlic and stir and cook for a minute, remove from hear and keep warm.
In the same pan, saute brussels sprouts in reserved drippings until crisp-tender. Add the chicken broth, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 4-5 minutes or until brussels sprouts are tender. Stir in bacon and garlic.