Slow-Cooked Broccoli with Garlic and Pancetta

Name: Slow-Cooked Broccoli with Garlic and Pancetta
Prep time: 30 min
Cook time: 50 min
Total time: 80 min
Yield: 4 porsi
Cuisine: Indonesian
Ingredients: ¼ cup extra virgin olive oil; 3 ounces pancetta, (sliced ¼-inch-thick and cut crosswise into ¼-inch-wide pieces (about ½ cup)); 1½ pounds (about 1 bunch) broccoli, (cut into smaller florets); 8 medium garlic cloves, (thinly sliced); ¾ teaspoon kosher salt ((more to taste)); ¼ teaspoon dried red chile flakes

A surprising broccoli recipe with a savory surprise!

⏱ 80 menit 🔨 Persiapan 30mnt 🔥 Masak 50mnt 📊 Sedang 🍽 4 porsi 👁 44

Slow-Cooked Broccoli with Garlic and Pancetta

Bahan-bahan

4 porsi

¼ cup extra virgin olive oil
3 ounces pancetta, (sliced ¼-inch-thick and cut crosswise into ¼-inch-wide pieces (about ½ cup))
1½ pounds (about 1 bunch) broccoli, (cut into smaller florets)
8 medium garlic cloves, (thinly sliced)
¾ teaspoon kosher salt ((more to taste))
¼ teaspoon dried red chile flakes

Langkah-langkah

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.