3/4 lb pound thick-cut bacon, cut into 1/2-inch pieces
4 tbsp unsalted butter
2 lbs Brussels sprouts, thinly sliced in a food processor
1 pinch salt and freshly ground black pepper
2 green apples, peeled, cored, coarsely grated, and squeezed dry
1 tbsp apple cider vinegar
1 tsp minced peeled fresh ginger
1 tsp fresh thyme leaves

Cook the bacon in a large skillet over medium-high heat, stirring occasionally, until crisp, about 6 minutes. Drain on paper towels. Pour the bacon fat into a bowl and set aside.

Turn the heat under the skillet up to high and add 2 tablespoons of the butter and 2 tablespoons of the bacon fat.

When the butter stops sizzling add half the Brussels sprouts. Cook, stirring often, until softened about 8 minutes.

Season with salt and pepper and scrape out into a bowl. Cook the rest of the Brussels sprouts in the remaining 2 tablespoons butter and 2 tablespoons bacon fat.

Return the first batch of sprouts to the skillet, add the apples, vinegar, ginger and thyme. Stir until the apples are heated through, 1 to 2 minutes.

Pile the slaw onto a platter, scatter the bacon on top and serve.