Braised Vegetables with Bacon

Continuing to post some of my favorite recipes, this particular side dish is a simple one from Mark Bittman‘s book, Food MattersI 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.


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2 thoughts on “Braised Vegetables with Bacon

  1. […] Braised Vegetables with Bacon ( […]

  2. 20 Bacon Recipes | KolorBlind Mag 29 January 2013 at 8:16 am

    […] Braised Vegetables with Bacon ( […]

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