This skillet bacon and broccoli recipe combines fresh broccoli and crispy bacon in a delicious dish that is a must make! Add this easy sauteed broccoli recipe to your weekly rotation.
This great side dish is one of our family favorites that we love to pair with rotisserie chicken or beer can chicken for a quick and easy weeknight meal. The kids all love broccoli florets, thankfully, and I love that they are low carb and keto friendly!
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You can use a couple heads of broccoli or a bag of broccoli stems from Costco in this delicious recipe. We love the sweet broccoli from Costco because it’s usually super tender and delicious.
Grilling is one of our go-to methods of cooking and we often pair our grilled recipes with this skillet broccoli and sauteed mushrooms. It’s a killer combination with these smoked baby back ribs or bacon wrapped venison steaks.
Let’s start with a few of our favorite kitchen supplies.
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Supplies:
- Large cast-iron skillet – we love this Lodge cast iron skillet for all of our sauteing.
- Cutting board – for cutting the broccoli.
- Henckle knife – this is out favorite knife for slicing and dicing in the kitchen.
- Wooden spoon – for mixing the broccoli.
- Tongs – for grasping and tossing.
Ingredients:
- 3 cups (24 oz) sweet broccoli stems, ends cut off
- 2 pieces of bacon, cooked and chopped
- 1/4 cup chicken broth
- 2 Tbsp unsalted butter
- 1 Tbsp olive oil or bacon fat
- 1 tsp Kosher salt
Skillet Broccoli and Bacon:
Directions:
1. In a large skillet, cook bacon over medium heat. Remove bacon and chop (bacon grease may be used instead of olive oil or discarded).
2. Pour olive oil in the skillet.
3. Heat on medium high, add broccoli and toss.
4. Cook on high for 2 minutes, turning the broccoli continually.
5. Turn the heat down to medium, add broth and cook for an additional 8-10 minutes or until the broccoli stems turn dark green.
6. Remove from heat and add butter and salt.
7. Top with chopped bacon and serve.
This sautéed broccoli is best served immediately but leftovers can be kept in an airtight container in the fridge for up to five days.
For best results, be sure to toss the broccoli often while cooking so that it doesn’t burn.
I love to change things up and play around with recipes in the kitchen. Here are some of the ways I mix up this broccoli side dish.
Substitutions and add ons:
- We love to garnish this recipe with parmesan cheese or cheddar cheese sauce.
- Top with a little bit of lemon juice or lemon zest.
- Add red pepper flakes or nutritional yeast for a whole different flour.
- Combine the leftover pan drippings with flour and cream to create a cream sauce.
- Toss with minced garlic or serve with a whole head of roast garlic.
- Drizzle with roasted garlic aioli or Alabama white sauce.
More sides we love:
- These sweet potatoes are my moms favorite dish to serve with turkey.
- This stove top stuffing is always a favorite, especially with the low carb peeps.
- We often serve oven roasted carrots with this broccoli dish.
- Sauteed fried mushrooms are a must at our house!
- This dill pickle pasta salad, Greek orzo salad and grilled corn salad are some of our go-tos as well.
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Skillet Broccoli and Bacon Recipe
This skillet bacon and broccoli recipe combines fresh broccoli and crispy bacon in a delicious dish that is a must make! Add this easy sauteed broccoli recipe to your weekly rotation.
Ingredients
- 3 cups (24 oz) sweet broccoli stems, ends cut off
- 2 pieces of bacon, cooked and chopped
- 1/4 cup chicken broth
- 2 Tbsp unsalted butter
- 1 Tbsp olive oil or bacon fat
- 1 tsp Kosher salt
Instructions
1. In a large skillet, cook bacon over medium heat. Remove bacon (bacon grease may be used instead of olive oil or discarded).
2. Pour olive oil in the skillet.
3. Heat on medium high, add broccoli and toss.
4. Cook on high for 2 minutes, turning the broccoli continually.
5. Turn the heat down to medium, add broth and cook for an additional 8-10 minutes or until the broccoli stems turn dark green.
6. Remove from heat and add butter and salt.
7. Top with chopped bacon and serve.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 81Total Fat: 8gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 15mgSodium: 316mgCarbohydrates: 0gFiber: 0gSugar: 0gProtein: 2g
All values are approximate and based on ingredients used by the recipe writer. Always calculate your own individual nutritional values for the most accurate calculation.
