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Bacon-Powered Broccoli

Photo: Jennifer Causey; Styling: Claire Spollen

Hands-on time 22 mins
Total time 22 mins
Yield

Serves 6 (serving size: 2/3 cup)

Down a dose of veggies for breakfast by folding leftovers into scrambled eggs.

Ingredients

  • 2 ounces center-cut bacon
  • 3 cups broccoli florets, halved lengthwise
  • 1 1/2 cups thinly sliced red cabbage
  • 1/2 cup chopped onion
  • 8 garlic cloves, very thinly sliced
  • 1/2 teaspoon caraway seeds
  • 1 tablespoon rice vinegar
  • 1/4 teaspoon freshly ground black pepper
  • 1 tablespoon minced fresh chives

Nutrition Information

  • calories 78
  • 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

How to Make It

  1. Place bacon in a large skillet over medium heat; cook 6 minutes or until crisp. Remove bacon with a slotted spoon, reserving drippings; drain on paper towels. Finely chop bacon.

  2. Increase heat to medium-high. Add broccoli, cut sides down, to drippings in pan; cook 4 minutes or until browned (do not stir). Add cabbage, onion, and garlic; cook 2 minutes, stirring frequently. Reduce heat to medium; cook 3 minutes or until broccoli is tender. Add caraway seeds; cook 1 minute. Remove from heat; stir in vinegar and pepper. Top with bacon and chives.