🧾 Ingredients
- 4 cups broccoli florets
- 4–6 strips bacon, chopped
- 3–4 cloves garlic, minced
- 1–2 tbsp olive oil (optional)
- Salt & black pepper, to taste
- ½ tsp red pepper flakes (optional, for heat)
- 1 tbsp lemon juice (optional, for brightness)
- 2 tbsp grated Parmesan (optional)
🔥 Instructions
1. Cook the bacon
- Heat a large skillet over medium heat.
- Add chopped bacon and cook until crispy (about 5–7 minutes).
- Remove bacon with a slotted spoon and set aside.
- Leave about 1–2 tbsp of bacon fat in the pan.
2. Cook the broccoli
- Add broccoli florets to the skillet.
- If needed, add a little olive oil.
- Sauté for 6–8 minutes, stirring occasionally, until tender-crisp.
- For softer broccoli: add 2 tbsp water and cover for 2–3 minutes.
3. Add garlic
- Stir in minced garlic and cook for 30–60 seconds (don’t burn it!).
4. Combine
- Return bacon to the pan.
- Toss everything together.
- Season with salt, pepper, and red pepper flakes.
5. Finish
- Drizzle with lemon juice (optional).
- Sprinkle Parmesan on top if using.
🥗 Nutrition (Approx per serving, 4 servings)
- Calories: ~180–250
- Protein: ~8–12g
- Carbs: ~8–10g
- Fat: ~14–18g
💡 Tips for best flavor
- Don’t overcrowd the pan → helps browning
- Crisp bacon first for maximum flavor
- Add garlic last so it doesn’t burn
- A squeeze of lemon balances the richness perfectly
Q&A
Can I use frozen broccoli?
Yes—just thaw and pat dry first to avoid sogginess.
Can I make it healthier?
- Use turkey bacon
- Reduce bacon quantity
- Add more broccoli
Can I make it vegetarian?
- Skip bacon
- Use olive oil + smoked paprika for that smoky vibe
What pairs well with this?
- Grilled chicken or steak
- Eggs (great for breakfast!)
- Rice or quinoa bowls
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