I love broccoli. I attribute that to this ZITI AND BROCCOLI recipe that I grew up eating. It’s so simple but it’s so good. Oil, butter, pasta, parmesan, oh, and broccoli. Yum.
Sorry, getting distracted here. Back to broccoli. I love it. But I certainly don’t eat enough of it. Or any vegetable, really. I love roasting veggies. It’s easy and I’ve never had a roasted vegetable that I didn’t like. But remember, I live in a humid part of Mexico. And we are entering summer. That being said, I’m not always ready to heat up my entire house while I roast veggies for 45 minutes. So, I thought that I would perhaps need to work on that a little bit. Get a few new recipes under my belt where I don’t have to melt my face off to get some greens in my belly. And have no excuse that it takes too long to make.
This recipe came together quite easily. There’s a million different versions of it around, but I loved that I didn’t have to use a separate pot to steam the broccoli on the side. It’s all done in one pan. Another bonus.
Yes, I know some of you are like common, how is it a good thing that I’m eating my veggies if there’s bacon in it? Well, for two entire heads of broccoli I only used 4 strips of bacon. Cooking the broccoli in the little bit of fat that renders out crisps up the broccoli and coats this simple but bright vegetable in a smoky flavour. Add some gorgeous red cabbage and some garlic and all those flavours come together in a dish that still boosts tons of vitamins, fiber, and protein.
Make it as a side or eat a whole bowl of it for a meal, like I did yesterday for lunch. Here’s to eating our greens.
- 4 slices bacon
- 2 heads of broccoli, tough ends cut off and broken into bite-size pieces
- 1 cup red cabbage, thinly sliced
- 6 cloves garlic, sliced
- 2 TAB rice vinegar
- salt and pepper to taste
In a large saucepan on medium heat, cook bacon about 5 minutes or until crisp. Remove bacon, saving bacon drippings. Finely chop the bacon and set aside.
Keeping the heat at medium high, place all of the broccoli pieces in the pan, flower side down. Cook for four to five minutes without stirring, until slightly browned. Add cabbage, stir, and cook for about 3 minutes. Reduce heat, add garlic and cook for about 2 minutes more. Remove from heat. Stir in vinegar and salt and pepper to taste. Top with bacon and serve.
Serves 6 as a side dish