Continuing to post some of my favorite recipes, this particular side dish is a simple one from Mark Bittman‘s book, Food Matters. I love this recipe because it is quick, easy and completely adaptable to almost any vegetable. Just throw whatever vegetables you have in the pot together to create a unique side dish.
Even picky eaters will enjoy this dish because everything tastes better with bacon in it. If you don’t have bacon, though, or you’re looking for a change of pace, you can substitute prosciutto or pancetta.
Braised Vegetables with Bacon
- 3 tbsp. olive oil
- 1 lg. onion, sliced
- ¼ lb. chopped bacon
- Salt and pepper
- 2 lbs. any vegetable (alone or in combination)
- 2 cups stock, wine or water
- ½ cup chopped parsley or other herbs
Put 2 tablespoons of the oil in a Dutch oven and turn the heat to medium. When hot, add the onions and bacon. Sprinkle with salt and pepper. Cook, stirring occasionally, until the onions begin to color, about 5 minutes. Turn the heat down a bit and keep cooking, stirring once in a while, until the color deepens, another 5 minutes or so. Remove everything with a slotted spoon.
Trim and peel the vegetables as needed, and cut them into 2-inch chunks. Return the pot to medium-high heat, add the remaining oil, and when it’s hot, add the vegetables. Sprinkle with salt and pepper and cook, stirring occasionally, until they start to brown a bit. Return the onion mixture to the pot, add the liquid and bring to a boil. Lower the heat so that the mixture gently bubbles, cover and cook, stirring occasionally, until the vegetables are tender, anywhere from 5-30 minutes. Garnish with parsley or other chopped herbs to serve.