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Never one to shirk from a challenge, our good friend Kim O’Donnel has posted a recipe for Brussels Sprout Slaw (it looks really good) on the Thanksgiving Local and Organic Food Challenge and has been making room for local at her blog, A Mighty Appetite, too.

Kim, who hosts a weekly chat on Tuesdays at 1pm eastern, is hosting a special Thanksgiving chat this Thusday at 1pm eastern, so drop by if you’re free. We missed her Vegetarian Thanksgiving chat, but you can check out the transcripts here. And if you are in the Washington, DC area, she’ll be back in town (Kim moved to Seattle last summer) for a meet and greet December 4th, from 6pm – 8pm at M Bar, in the Renaissance M Street Hotel, so save the date for that — I’ll be there!

Read on for Kim’s Brussels Sprout Slaw recipe

Brussels Sprout Slaw

Adapted from November 2001 issue of Food & Wine

5 slices thick slab bacon
2 tablespoons unsalted butter
2 ounces white wine
1 pound Brussels sprouts, thinly sliced in food processor, on a mandoline or by hand
1 garlic clove, coarsely chopped
1 medium tart, crisp apple, peeled and thinly sliced
Few sprigs worth of fresh thyme leaves
Juice 1/2 lemon
Salt and pepper to taste

Method Cook back in large skillet until crisp, about 10 minutes. Drain on paper towels, reserving bacon fact. Combine butter and bacon fat in skillet on low heat and stir vigorously with a wooden spoon. Add wine, deglazing pans and stuck bacon bits. Add garlic and sprouts over medium heat and cook, stirring, until softened but still holding their color, about eight minutes. Add apple and thyme and cook for an additional three minutes until apples have warmed up and most of the liquid has evaporated. Add lemon juice and season with salt and pepper. Chop bacon into bite-sized pieces and sprinkle over slaw. Serve immediately. Makes five side-dish servings.

In addition to the five listed local ingredients, butter and white wine may also apply, depending on where you live. This recipe is part of my collection in “A Mighty Appetite for the Holidays,” available via blurb.com.