Broccoli Sautéed with Onions, Bacon, and Breadcrumbs (Brocoli Sautés à la Niçoise)

Broccoli Sautéed with Onions, Bacon, and Breadcrumbs (Brocoli Sautés à la Niçoise)
Staff Writer
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Sautéed Broccoli

Like the brocoli à la polonaise, this could well be a first course or served in place of the salad, or it could accompany poached or scrambled eggs, plain broiled chicken or fish, or pork or veal chops. In this recipe you may blanch the broccoli in advance, and sauté it just before serving. 

4
Servings
223
Calories Per Serving
Deliver Ingredients

Notes

Adapted from Mastering the Art of French Cooking, Volume 2 by Julia Child (Alfred A. Knopf, 1970)

Ingredients

  • head broccoli, cut into florets
  • strips bacon
  • 1/3  Cup  breadcrumbs, lightly pressed
  • 1/2  Cup  finely minced onions
  • 3  Tablespoons  olive oil
  • large clove garlic, smashed
  • Salt and pepper, to taste

Directions

Cook the bacon until lightly browned, and drain on paper towels; crumble when crisped and cool. Sauté the breadcrumbs in the bacon fat, stirring, and when light brown scrape into a side dish. In the same pan, cook the onions in the olive oil for 8-10 minutes or more, until tender and transluscent; stir in the garlic, and set pan aside. 

Bring a pot of salted water to a boil. Add the broccoli, and when the water returns to a boil, boil slowly for 4-5 minutes, or until tender when pierced with a knife. 

Just before serving, reheat onions, add the cooked broccoli pieces, season lightly with salt and pepper, and toss and turn gently over moderately high heat, shaking and swiling the pan by its handle. When heated through, add browned crumbs and crumbled bacon, swirling and tossing for a moment more. Turn out onto a hot dish and serve immediately. 

Nutritional Facts

Total Fat
17g
24%
Sugar
4g
4%
Saturated Fat
12g
50%
Cholesterol
18mg
6%
Carbohydrate, by difference
14g
11%
Protein
5g
11%
Vitamin B-12
1µg
42%
Calcium, Ca
5mg
1%
Choline, total
21mg
5%
Fiber, total dietary
2g
8%
Folate, total
32µg
8%
Iron, Fe
1mg
6%
Magnesium, Mg
19mg
6%
Manganese, Mn
1mg
56%
Niacin
3mg
21%
Phosphorus, P
85mg
12%
Selenium, Se
6µg
11%
Sodium, Na
314mg
21%
Water
15g
1%
Zinc, Zn
1mg
13%

Broccoli Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age and damage.

Broccoli Cooking Tip

Vegetables should typically be cooked as quickly as possible, as they can become bland and mushy, and lose vitamins and minerals.