Slow-Cooked Broccoli with Garlic and Pancetta
A surprising broccoli recipe with a savory surprise!
Foto: RecipeGirlIngredients
4 servings
- 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
Steps
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.
Nutrition Facts
Macronutrients
Calories265
Source: RecipeGirl
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