Slow-Cooked Broccoli with Garlic & Pancetta
Tear off any broccoli leaves and trim the bottoms of the stems. Cut the florets just above where they join the large stem, and then cut each floret through its stem (but not the buds) so that each piece is about 1/4 inch thick at the stem end. Using a vegetable peeler or paring knife, peel the tough outer skin from the large stem, removing as little flesh as possible. Cut the stem into baton-shaped pieces about 1/4 inch wide and 2 inches long.
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 min. 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 min., until the broccoli is tender and slightly browned, about 45 min. total. Taste and add more salt, if necessary. Let cool briefly and serve.
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Serving Size: 1 Serving (78g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 129 | ||
Calories from Fat: 122 (95%) | ||
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Amt Per Serving | % DV | |
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Total Fat 13.5g | 18 % | |
Saturated Fat 1.9g | 9 % | |
Monounsaturated Fat 9.9g | ||
Polyunsanturated Fat 1.4g | ||
Cholesterol 0mg | 0 % | |
Sodium 228.1mg | 8 % | |
Potassium 26.5mg | 1 % | |
Total Carbohydrate 2g | 1 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 1.9g | ||
Protein 0.4g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 129
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