Sautéed Brussels Sprouts

From Kathy Johnson, VDF winter share member
Makes Four Servings.

1/2 pound Brussels Sprouts
2 slices of bacon, chopped
1/4 cup chopped onion
1 chopped apple (don't peel if using Granny Smith, but do if using an apple with red skin)
1/4 tsp. salt or to taste
1/4 tsp. ground black pepper or to taste
3 Tbsp. cider

Slice Brussels sprouts in half lengthwise. Place on flat sides and cut into thin strips lengthwise.
In a large skillet over medium-high heat, cook bacon until crisp. Add the onion and apple and cook and stir until softened, about 3 minutes. Add shredded Brussels sprouts and toss until sprouts are lightly browned and tender. Season with salt and pepper and pour the cider over it and toss until most of the moisture has evaporated.