What better way could there possibly be to get a hefty serving of cruciferous vegetables than with a good hit of bacon? Well, even more bacon would be a correct answer, though we’ve got to draw the line somewhere. What’s almost as good as the bacon is the fact you’ve got to open a bottle of wine and only use a quarter cup for the recipe. I wonder what one could do with the rest.
Time: 30 minutes
Serves: 4
Ingredients:
8 strips bacon – cut into 1” squares 1 onion – chopped 2 cloves garlic – finely chopped or crushed 8 cups broccoli florets – cut to bite-size ¼ cup dry red wine 2 tablespoons coarse mustard ¼ teaspoon kosher salt ¼ teaspoon freshly ground black pepper 4 tablespoons Parmesan cheese – finely gratedPreparation:
Heat a large cast pan on medium heat and add the bacon, stirring occasionally for five minutes.
Add the onion and garlic, stirring occasionally for another ten minutes.
Pour the wine into the pan, add the broccoli and cover immediately. Reduce the heat to medium low and simmer covered for five minutes.
Remove the lid, then stir in the mustard, salt and pepper.
Serve immediately topped with the Parmesan.
Made this the other day – awesome taste!
Excellent! Hint: It’s even better with more bacon.