Broccoli, Raisins, and Bacon

Cooking for Families

Nothing becomes more boring for my Nanny Kids than being served steamed or sautéed vegetables for dinner every evening. My Nanny Kids love this broccoli side dish from the October, 2006 Gourmet and is also published on the epicurious web site.

You Will Need:

• 2 lb broccoli, trimmed and cut into 1-inch florets (reserving stems)
• 1/4 lb sliced bacon (about 4 slices), cut crosswise into 1/4-inch-wide strips
• 1 garlic clove, finely chopped
• 1/3 cup raisins
• 1/4 cup distilled white vinegar
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

What to Do:

1. Peel broccoli stems with a vegetable peeler, then cut crosswise into 1/4-inch slices.

2. Cook bacon in a 12-inch heavy skillet over moderate heat, stirring occasionally, until browned and crisp, 4 to 5 minutes. Transfer bacon with a slotted spoon to several layers of paper towels to drain, leaving fat in skillet.

3. Add garlic and raisins to skillet and cook over moderate heat, stirring, until garlic is pale golden, about 1 minute. Stir in vinegar, oil, salt, and pepper, then remove from heat.

4. Meanwhile, cook broccoli florets and stems in a large pot of boiling salted water until just tender, 4 to 5 minutes. Drain broccoli well and transfer to a bowl.

5. Bring dressing to a simmer, then cook, stirring, 1 minute. Pour hot dressing over broccoli and sprinkle with bacon, tossing to combine.

References:

Gourmet October, 2006 or epicurious

Photo by Stephanie Felzenberg