The key is cutting up the broccoli into evenly sized pieces – and allowing it to cook without stirring too often.
3 Tbsp (45 mL) water
1/4 tsp (1 mL) course salt
1/4 tsp (1 mL) ground black pepper
8 slices thick cut bacon (we use pepper rolled bacon)
3 heads broccoli
Stir together water, salt, and pepper. Cut broccoli florets into 1½” pieces, and cut stems into 1/4″ thick slices. Chop up the bacon.
Heat a 12″ Pan with a tight-fitting lid over med-high. Add chopped bacon and cook just until starting to brown. Add broccoli stems and cook without stirring just until starting to brown on bottoms. Add florets and toss to combine. Continue cooking without stirring, until bottoms of florets just begin to brown.
Add water mixture and cover; steam /cook until broccoli is bright green but still crisp, about 2 minutes. Uncover and cook until water evaporates, about 2 minutes more.
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