Broccoli with Hot Bacon Dressing

Name: Broccoli with Hot Bacon Dressing
Yield: 4 servings
Ingredients: 1 2 lb broccoli, trimmed and cut into 1-inch florets (reserving stems); 1 1/4 lb sliced bacon (about 4 slices), cut crosswise into 1/4-inch-wide strips; 1 1 garlic clove, finely chopped; 1 1/3 cup raisins; 1 1/4 cup distilled white vinegar; 1 2 tablespoons olive oil; 1 1/2 teaspoon salt; 1 1/4 teaspoon black pepper

From the kitchen of Carly

Crispy bacon meets tender broccoli in a warm vinegar dressing spiked with sweet raisins and gilded garlic. The stems deserve attention here, too. Serve it hot or at room temperature for a side that actually tastes like something.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

12 lb broccoli, trimmed and cut into 1-inch florets (reserving stems)
11/4 lb sliced bacon (about 4 slices), cut crosswise into 1/4-inch-wide strips
11 garlic clove, finely chopped
11/3 cup raisins
11/4 cup distilled white vinegar
12 tablespoons olive oil
11/2 teaspoon salt
11/4 teaspoon black pepper

Instructions

Peel broccoli stems with a vegetable peeler, then cut crosswise into 1/4-inch slices.
Cook bacon in a 12-inch heavy skillet over moderate heat, stirring occasionally, until browned and crisp, 4 to 5 minutes. Transfer bacon with a slotted spoon to several layers of paper towels to drain, leaving fat in skillet. Add garlic and raisins to skillet and cook over moderate heat, stirring, until garlic is pale golden, about 1 minute. Stir in vinegar, oil, salt, and pepper, then remove from heat.
Meanwhile, cook broccoli florets and stems in a large pot of boiling salted water until just tender, 4 to 5 minutes. Drain broccoli well and transfer to a bowl.
Bring dressing to a simmer, then cook, stirring, 1 minute. Pour hot dressing over broccoli and sprinkle with bacon, tossing to combine.