From the charred broccoli, to the soft and silky white beans, to the garlic and shallots that get sautéed in the salty bacon drippings. At the end, a splash of lemon, crack of black pepper, and fresh parsley brightening every element.
- 1 small head of broccoli, cut into florets (3/4 pound)
- 1½ tablespoon olive oil
- ¼ teaspoon salt
- ½ pound thick cut bacon (5 slices), cut into small matchsticks
- 1 (15 ounce) can white beans, drained
- 1 medium shallot, chopped
- 2 large cloves of garlic, minced
- ½ medium lemon
- 2 tablespoons fresh minced parsley
- ¼ teaspoon black pepper
Place a large roasting pan in the lower half of the oven and preheat the oven to 375°F. Once the oven is preheated, remove the heated pan and spread the broccoli florets out on it. Then drizzle the broccoli with olive oil. Sprinkle with salt and toss just a bit to combine. Return the pan to the oven and roast the broccoli for 15 minutes. Toss the broccoli and roast for another 15 to 20 minutes, or until broccoli is just softened and nicely caramelized and charred. Remove pan from oven and set aside.
While broccoli is roasting, heat a medium-large skillet over medium to medium-high heat. Fry the bacon pieces, stirring occasionally, until bacon is crispy on the edges but still mostly chewy. Once most of the fat has rendered from the bacon, drain all but 2 tablespoons of the fat from the skillet.
Then add the shallot and cook for another 4 to 5 minutes, until shallot has softened. Add the garlic and cook for 1 to 2 minutes, until garlic is softened and fragrant. Add the roasted broccoli and beans, folding to combine. Transfer to a serving dish and sprinkle the fresh lemon juice over the top, followed by the lemon zest, parsley, and a bit of freshly ground black pepper. Serve hot or at room temperature.