Here’s a delicious side-dish recipe for you: Slow-Cooked Broccoli with Garlic and Pancetta
Slow-Cooked Broccoli with Garlic and Pancetta
A surprising broccoli recipe with a savory surprise!
Recipe Details
Servings: 4 servings
Calories: 265kcal
Ingredients
- ¼ cup extra-virgin olive oil
- 3 ounces pancetta, sliced ¼-inch-thick and cut crosswise into ¼-inch-wide pieces (about ½ cup)
- 1½ pounds (about 1 bunch) broccoli, cut into smaller florets
- 8 medium garlic cloves, thinly sliced
- ¾ teaspoon kosher salt (more to taste)
- ¼ teaspoon dried red chile flakes
Instructions
- Heat the oil in a 12-inch skillet over medium-heat. Add the pancetta and cook until it's translucent and just starting to render its fat, about 2 minutes. Add the broccoli, garlic, salt, and chile flakes; stir to combine.
- Reduce the heat to medium low and cook uncovered, stirring every 5 to 10 minutes, until the broccoli is tender and slightly browned, about 45 minutes total. Taste and add more salt, if necessary. Let cool briefly and serve.
Notes
- If you are preparing this recipe as GLUTEN-FREE, just be sure to use a brand of pancetta that is known to be GF.
- This recipe can be served warm or at room temperature.
Nutrition
Serving: 1serving, Calories: 265kcal, Carbohydrates: 12g, Protein: 7g, Fat: 23g, Saturated Fat: 5g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 14g, Trans Fat: 1g, Cholesterol: 14mg, Sodium: 627mg, Potassium: 517mg, Fiber: 4g, Sugar: 2g, Vitamin A: 929IU, Vitamin C: 128mg, Calcium: 79mg, Iron: 1mg