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Phase: 1
8 cups fresh broccoli florets with 2-inch stems
6 slices turkey bacon
1 large onion, coarsely chopped
1/4 tsp each salt and pepper
1 T. olive oil
1. Have ready a large bowl of ice water.
2. Bring a large pot of lightly salted water to a boil. Add broccoli; return to a boil. Cook 1-2 minutes until crisp-tender. Scoop out florets; place in ice water. When cool, drain well.
3. Meanwhile, cook bacon in a large nonstick skillet until crisp. Remove from pan and place on paper towels.
4. Heat 1 T. olive oil in skillet over medium heat. Add onion; cook 3 minutes or until lightly browned and soft.
5. Put broccoli and tomatoes in skillet; sprinkle with salt and pepper. Toss gently about 3 minutes until heated through.
6. To serve: Spoon into serving dish; crumble bacon and sprinkle on top.
Servings: 8
Submitted By: Riki
Added: 01/18/2010
Comments: This was originally in Womans Day and has been adapted for SB.
Note: I think you could easily use vegetarian bacon bits for this to make it a vegetarian dish.
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