|¼ pounds||Sliced bacon;|
|1 medium||Yellow onion;|
|½ cup||Chicken stock;|
|¼ teaspoon||Fresh ground black pepper;|
Wash and dry broccoli. Cut tops into florets. Trim stem end (peel stems, if desired), and cut crosswise diagonally into 1" pieces; set aside. Halve, peel and mince enough onion to measure 1 cup; set aside. Coarsely chop bacon. In medium, heavy-gauge skillet or saute pan, cook bacon over medium heat, stirring constantly, 2 - 3 minute.
Add minced onion to saute, stirring constantly, 2 - 3 minutes, or until onion is soft and transparent and bacon is cooked. Add broccoli and cook high heat, tossing gently, 1 minute. Stir in chicken stock, salt and pepper. Partially cover pan, reduce heat to medium, and cook 3 - 5 medium, or until broccoli is tender. Transfer broccoli to a heat-proof platter, cover with foil, and keep warm in 200 degree oven until ready to serve. Source: The San Diego Union-Tribune, Food Section, Apr. 20, 1995 + Boney's Marketplace.
Brought to you and yours via Nancy O'Brion and her Meal-Master.
Submitted By NANCY O'BRION On 04-20-95
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