3.857145
7 ratings

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

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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. 

Notes

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

Ingredients

  • 1 head broccoli, cut into florets
  • 3 strips bacon
  • 1/3 Cup breadcrumbs, lightly pressed
  • 1/2 Cup finely minced onions
  • 3 Tablespoons olive oil
  • 1 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
Servings4
Calories Per Serving279
Total Fat20g31%
Sugar4gN/A
Saturated4g22%
Cholesterol14mg5%
Protein9g17%
Carbs20g7%
Vitamin A50µg6%
Vitamin B120.1µg2.3%
Vitamin B60.4mg18.8%
Vitamin C137mg100%
Vitamin E3mg14%
Vitamin K162µg100%
Calcium99mg10%
Fiber5g20%
Folate (food)102µgN/A
Folate equivalent (total)114µg29%
Folic acid7µgN/A
Iron2mg10%
Magnesium42mg10%
Monounsaturated11gN/A
Niacin (B3)2mg12%
Phosphorus155mg22%
Polyunsaturated3gN/A
Potassium584mg17%
Riboflavin (B2)0.2mg14.1%
Sodium499mg21%
Thiamin (B1)0.3mg17.8%
Zinc1mg7%