in Spain

Brócoli salteado with bacon and ajos tiernos

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Ingredients for 4 servings:

  • 1 head of broccoli, cauliflower or Romanesco
  • 100 g garlic, young shoots, cleaned, cut into approx. 1 cm pieces
  • 200 g bacon, cut into small cubes
  • some olive oil
  • 60 g butter
  • some balsamic vinegar, white
  • salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

Broccoli, cauliflower or Romanesco with bacon and young garlic

Divide the cabbage into small florets and cook in salted water or steam until tender. Heat a little olive oil in a pan and fry the bacon, then add the young garlic. Once both have taken on some color, add the butter and cabbage florets and season with salt. Let it simmer for about five minutes, swirling the pan occasionally to ensure the flavors of the bacon, garlic, and butter are evenly distributed. Turn off the heat and season with freshly ground pepper and a dash of balsamic vinegar.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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