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.
Broccoli & Bacon Bowls
Ingredients
- 4 slices bacon chopped brown in oil
- 500 g frozen broccoli defrosted
- 1-2 small cloves garlic finely chopped
- squeeze lemon
- 2 large handfuls grated parmesan
Instructions
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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.
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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.
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Remove from the heat. Add a squeeze of lemon and the parmesan. Taste and season with salt or more lemon / parmesan as needed. Serve.
Recipe Video
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 with a generous dollop of mayonnaise or pesto. Grate over extra parmesan.
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 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.
different meat – chorizo, sausage, salami or black pudding will all work instead of the bacon. Or serve with ultra-thin sliced proscuitto.
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.
Have fun in the kitchen!
With love,
Jules x
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looks good Jules. What is the pink that the broccoli etc seems to be sitting in? Is that oil? Watched the video but could not figure it out…
Good question Janet!
The pink chunks are the bacon. And the liquid is a combo of the oil and the juices the broccoli releases as is cooks :)
Jx
or sure a great recipe, I will use in the near future, i love broccoli :)
Hi! Thanks for the recipe, it’s so simple but tastes so great! I forgot to defrost my broccoli, so when I boiled it to speed up the process it turned out quite mushy. At first I was disappointed, but then I just embraced it, and since I added chickpeas and dried tomatoes, we had a few different textures going on. It was absolutely amazing and even my boyfriend loved it, who is quite picky when it comes to vegetables. It’s such a versatile dish depending on what you add! Thanks!!