This recipe was originally published in First Magazine over 15 years ago. Quick and easy, it only takes about 15 minutes to make. Great for a quick side dish that works well with a variety of meats (hamburgers, steaks, pork chops and chicken). Serve for a casual family dinner, or at your next dinner party. Love the tip at the end of the recipe, makes broccoli taste sooooo much better. Enjoy!
Ingredients
6 strips of bacon (about ¼ lb)
1 pound of broccoli
Salt and Pepper
Directions
Fry bacon until crisp. Drain and crumble, then set aside.
Retain 2 tablespoons of bacon fat from the pan.
Cut off the stems from the broccoli. Peel and slice the stems.
Cut broccoli heads into florets.
Cook the stems and florets in a large pot of boiling water until tender (about 8 minutes), do not over cook. Steaming the broccoli works very well too. Drain.
Just before serving, heat the 2 tablespoons of bacon fat over medium heat in a 10 inch pan. Add the cooked broccoli and toss until heated through. Taste for seasoning and add salt and pepper if needed. Sprinkle with the crumbled bacon.
Tip: Always peel broccoli stems with either a paring knife or a vegetable peeler. It only takes a minute, and will make the stems so tender and tasty that you may like them better than the tops (I do).
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