Here’s a delicious side-dish recipe for you: Slow-Cooked Broccoli with Garlic and Pancetta
I don’t know about you, but I get tired of making the same side dishes over and over again to go with my main dish meals. When I make broccoli, more often than not I just make steamed broccoli. Nothing fancy. Maybe a little broccoli with cheese sauce now and then. But this slow cooked broccoli recipe is really quite delicious. It isn’t made in a slow cooker. It’s simply slow cooked on the stove with some really flavorful ingredient additions.
Ingredient Notes:
Fresh broccoli will work best. Don’t use frozen!
Pancetta can usually be found next to the prosciutto in your market’s deli section. Prosciutto may be used in place of the pancetta, if desired. You can also use bacon!
It’s okay to leave out the chile flakes, if you don’t care for heat. Though it’s not really spicy!
✏️ How to Make Slow Cooked Broccoli with Garlic and Pancetta:
*The complete, printable recipe is in the recipe card at the end of this post.
Heat the oil in a 12-inch skillet over medium-heat. Add the pancetta and cook until it’s translucent and just starting to render its fat, about 2 minutes. Add the broccoli, garlic, salt, and chile flakes; stir to combine.
Reduce the heat to medium low and cook uncovered, stirring every 5 to 10 minutes, until the broccoli is tender and slightly browned, about 45 minutes total. Taste and add more salt, if necessary. Let cool briefly and serve.
➡️ Recipe Tips:
You’ll need a 12-inch skillet to make this recipe.
It’s easy to make. Just keep an eye on the skillet and give it a peek once in a while and stir it around while slow cooking on the stove.
Pancetta is really the most delicious choice for this recipe. Like bacon, it will render a bit of fat (but not near as much as bacon). And you’ll be cooking the broccoli in that small amount of fat. It imparts great flavor into the broccoli!
💡 Things to Note:
It’s easy to make this recipe gluten-free. Be sure to use a brand of pancetta that is known to be GF. Or use gluten free bacon or prosciutto.
This recipe can be served warm or at room temperature. It’s delicious either way!
❤️ What I Love About This Recipe:
It’s easy to make.
It’s delicious enough to make for company, but it also works to go with a weeknight meal or Sunday supper.
The crunch of the pancetta is a great pairing with the slow cooked broccoli.
Favorite Recipes Using Pancetta:
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Slow-Cooked Broccoli with Garlic and Pancetta
A surprising broccoli recipe with a savory surprise!
Recipe Details
Prep Time: 30 minutes minsCook Time: 50 minutes minsTotal Time: 1 hour hr 20 minutes mins
Course: Side DishCuisine: AmericanKeyword: broccoli, pancetta
Servings: 4 servings
Calories: 265kcal
Author: RecipeGirl.com (adapted from Fine Cooking)
Cook ModePrevent your screen from going dark
InstructionsHeat the oil in a 12-inch skillet over medium-heat. Add the pancetta and cook until it’s translucent and just starting to render its fat, about 2 minutes. Add the broccoli, garlic, salt, and chile flakes; stir to combine. Reduce the heat to medium low and cook uncovered, stirring every 5 to 10 minutes, until the broccoli is tender and slightly browned, about 45 minutes total. Taste and add more salt, if necessary. Let cool briefly and serve.
Notes
If you are preparing this recipe as GLUTEN-FREE, just be sure to use a brand of pancetta that is known to be GF.
This recipe can be served warm or at room temperature.
NutritionServing: 1serving, Calories: 265kcal, Carbohydrates: 12g, Protein: 7g, Fat: 23g, Saturated Fat: 5g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 14g, Trans Fat: 1g, Cholesterol: 14mg, Sodium: 627mg, Potassium: 517mg, Fiber: 4g, Sugar: 2g, Vitamin A: 929IU, Vitamin C: 128mg, Calcium: 79mg, Iron: 1mg
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