Cut the cores from the sprouts and discard.
Peel off the leaves, reserving them, and discard or thinly slice the tight, innermost heads.
Heat a sauté pan and fry the bacon until crisp; remove to paper towel to drain.
Pour all but a tablespoon of fat from the pan.
Add the butter, to melt.
Toss the leaves in, and sauté until tender, 15 to 20 minutes.
Season, crumble over the bacon, and serve.
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