In a large skillet, cook the bacon over moderately high heat, stirring occasionally, until crisp, about 6 minutes. Drain on paper towels; reserve 1/4 cup of fat.
In a large, enameled cast-iron casserole, melt the butter in the bacon fat. Add the Brussels sprouts in batches and cook over high heat, stirring, until softened but still bright green, about 8 minutes. Season with salt and pepper. Add the apples and thyme; cook, stirring, until the apples are warmed through. Transfer the slaw to a platter, scatter the bacon on top and serve.
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|Serving Size: 1 Serving (1669g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 1824 (72%)|
|Amt Per Serving||% DV|
|Total Fat 202.7g||270 %|
|Saturated Fat 80.9g||404 %|
|Monounsaturated Fat 80.4g|
|Polyunsanturated Fat 20.4g|
|Cholesterol 353.5mg||109 %|
|Sodium 3144.3mg||108 %|
|Potassium 4641.7mg||122 %|
|Total Carbohydrate 133.9g||39 %|
|Dietary Fiber 43.3g||173 %|
|Sugars, other 90.6g|
|Protein 71.6g||102 %|
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Calories per serving: 2545
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