Brocco-Bacon

Fat isn’t all bad all the time. Adding a little fat to veggies gives them the flavor boost they often need to make them an appealing dining companion. The flavor of bacon goes a long way, so you don’t need much. If you have leftovers from this delicious side dish, stir them into scrambled eggs for breakfast.


NUTRITIONAL INFORMATION:
PER SERVING

Calories 78
Total fat 3.4 g
Satfat 1.6 g
Monofat 1.4 g
Polyfat 0.4 g
Protein 5 g
Carbohydrate 8 g
Fiber 3 g
Cholesterol 12 mg
Iron 1 mg
Sodium 235 mg
Calcium 55 mg


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INGREDIENTS

2 oz. center-cut bacon
3 cups broccoli florets, halved lengthwise
1 ½ cups red cabbage, thinly sliced
½ cup onion, chopped
8 cloves garlic, sliced very thin
½ teaspoon caraway seeds
1 tablespoon rice vinegar
¼ teaspoon black pepper, freshly ground
1 tablespoon fresh chives, minced


PREPARATION

1. Place bacon in a large skillet. Cook over medium heat for 6 minutes or until crisp. Use a slotted spoon or tongs to remove bacon to paper towel to drain, retaining drippings in the skillet. Finely chop bacon when cooled.

2. Increase heat under skillet to medium-high. Add broccoli, cut sides down, and cook without stirring for 4 minutes until browned. Add cabbage, onion and garlic and stir frequently while cooking for 2 minutes.
 
3. Reduce heat to medium and cook 3 minutes more until broccoli is tender. Add caraway seeds and cook another minute.

4. Remove from heat and stir in vinegar and pepper. Top with chopped bacon and chives before serving. 

Serves 6, ⅔ cup each







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