Broccoli & Bacon Bowls

Lately I’ve been having loads of fun playing around with frozen veg. Not only are they super convenient, they’re also so inexpensive!

Love that there’s no chopping or washing required. Just defrost and go. If you forget to defrost ahead, just cover the frozen broccoli with boiling water and allow to stand for a few minutes.

These broccoli and bacon bowls were one of my first frozen broccoli experiments. Just the thing for an easy weeknight dinner. Although I’m happy to eat things like this any time of the day.

Of course if you’d prefer to use fresh broccoli that’s great! Just boil the chopped florettes for 2-3 minutes or until almost tender before draining and using as per this recipe.

One pack of broccoli makes these two smallish servings. If you’re super hungry you might like to double the broccoli or see the ‘more substantial’ variation below for ideas.

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Broccoli & Bacon Bowls

Total Time 15 minutes minutes

Servings 2 people as a light meal

Ingredients

• 4 slices bacon chopped
• 500 g frozen broccoli defrosted
• 1-2 small cloves garlic finely chopped
• squeeze lemon
• 2 large handfuls grated parmesan cheese

Metric - US Customary

Instructions

• Heat a good glug of olive oil in a medium saucepan. Add bacon and cook, uncovered on a medium high heat stirring often until bacon is starting to brown and crisp.
• Drain broccoli well and toss in with the bacon. Add garlic and stir well. Cover and cook for 2-3 minutes or until broccoli is hot and tender.
• Remove from the heat. Add a squeeze of lemon and the parmesan. Taste and season with salt or more lemon / parmesan as needed.

WINE MATCH: A nice savoury red like Tempranillo. Chianti would also work.

Variations & Substitutions

more substantial (low carb) – toss in roast nuts like almonds, cashews or walnuts. Or serve more broccoli with avocado, a generous dollop of mayonnaise or pesto. Grate over extra parmesan. Or use an extra pack of broccoli.

more substantial – carb lovers – toss in cooked pasta or cooked potatoes, chickpeas or torn chunks of sourdough. Or serve with crusty bread and butter.

different cheese – wonderful with blue! Most cheese will work. I especially love feta with the bacon.

vegetarian – replace bacon with semi dried tomtatoes, grilled peppers or olives (no need to brown these in oil – just add with the parmesan).

fresh broccoli – just boil the chopped florettes from 2 medium heads broccoli for 2-3 minutes or until almost tender before draining and using as per this recipe.

herby – toss in a bunch of flat leaf parsley or basil leaves.

hot – add a litte fresh or dried chilli with the garlic.

paleo / dairy-free – serve with a dollop of mayo or smashed avocado instead of the parmesan. You could also use Brazil nut parmesan to replace the parmesan.

different meat – chorizo, sausage, salami or black pudding will all work instead of the bacon. Or serve with ultra-thin sliced prosciutto.

Problem Solving Guide

bland – more salt. more parmesan.

too watery – frozen broccoli does release a lot of water. Cook uncovered for a few more minutes to reduce the liquid or just pour it off.

Waste Avoidance Strategy

bacon – if you buy it in a cryovac pack it keeps for a few weeks, check the best before date. Otherwise you’ll need to freeze it.

frozen broccoli – will keep in the freezer for months.

garlic – will keep for months in the pantry. I wrap in a brown paper bag to protect from light and prevent shooting.

lemon – whole lemon will keep wrapped in a plastic bag in the fridge for months.

parmesan – keeps for longer in a chunk so only grate when you’re cooking. I wrap in waxed paper or baking paper and then keep in an airtight container or a sealed ziplock bag. I prefer this over just wrapping in cling wrap because the air in the container allows the cheese to breathe and not sweat but the container / plastic bag prevents from drying out in the dry fridge air. Either way will keep for months.

Prepare Ahead

Absolutely! Just omit the parmesan and add it when reheating. Will keep in the fridge for 2 weeks or so. Can be frozen.