Fresh, local produce is my jam.
Since I relocated back to the “lower 48,” I’ve been relishing all the tender veggies at my local farmers’ market. (And, of course, missing all the wild salmon and halibut from Alaska. You can’t have it all, I s’pose.)
There’s one farmer, in particular, who’s somehow managed to show up each and every week with the most fantastic baby broccoli.
I love it because the individual florets require virtually no prep.
I don’t even need to get out a cutting board or a knife. I can just heat up a pan and throw ‘em right in.
Boom. Vegetable side dish DONE.
It’s like a glorious gift from the Food Gods.
After making this dish a few times – and devouring every last bite with gusto – I figured it’s blog-worthy.
Baby broccoli with bacon is a one pan wonder that’s big on flavor.
So, if you want a fast, flavorful side dish that everyone will love (because, hello… BACON!), I give my recipe for sauteed baby broccoli with bacon a go.
Baby Broccoli with Bacon
- 1 lb baby broccoli florets (or 1 lb regular broccoli, cut into individual florets)
- 3 strips thick-cut bacon
- ¼ teaspoon salt
In a large cast iron skillet over medium heat, cook bacon until lightly crispy. Remove bacon and set aside, leaving bacon grease in the pan.
Add broccoli to pan. Sprinkle with salt. Using tongs, spread broccoli into an even layer (ideally a single layer). If the pan isn’t sizzling, increase your heat to medium-high.
After about a minute, toss broccoli and let cook for another minute or two. When you see the color intensify, it’s almost go time.
Get your lid ready. Add 1 Tbsp water to the pan and immediately cover with the lid. Let steam for 30 seconds or so (more, if the broccoli pieces are large).
Check broccoli for doneness. If it’s easy to bite into (or pierce with a fork), but not yet mushy, they’re done.
Remove from pan. Crumble or chop bacon into pieces and sprinkle over broccoli. Serve immediately.
If you’re feeling nervous about using bacon grease to cook with because you’ve been told it’s not “heart healthy,” read this post: Saturated Fat: Does it really clog your arteries?
And while you’re at it, read this one, which explains how crucially important it is to eat your vegetables with plenty of fat, so you absorb all the nutrients.
Then, make this recipe.
Lick the plate.
And bask in your new-found love of baby broccoli with bacon.
This, my friends, is how it’s supposed to be.
Until next week,
PS – For more tasty vegetable recipes, grab yourself a copy of my free ebook, “Veggies: Eat Them Because You Want To, Not Because You Have To.”
It’s designed specifically for people who want to learn how to make vegetables taste good. I’ve turned countless veggie haters into regular veggie eaters with the tips and tricks (and foolproof recipes) I include in this information-packed guide.
Get your copy below or here. It’s FREE!