Sauteed Broccoli and Prosciutto



Adjustments are happening around here - most obviously a new look for the blog, but also learning by trial and error to photograph what I cook in a new lighting situation, and in a season less generous with daylight hours.



Not to mention learning to cook with the vegetables that arrive in our box.  Luckily, this broccoli isn't hard to love.


I hope that the new site organization makes it easier to find what you like.  I'm still thinking about improvements, so let me know if you have suggestions.  Also, my apologies if my experiments with layout accidentally spammed you with updates. 


I happened to have some prosciutto on hand, so I subbed it in for the original recipe's pancetta.  It needs to be treated a bit more delicately.  After frying it up, remove it from the pot so that it doesn't overcook and then add it back in to heat up at the end.  If you use pancetta, just leave it in the pot the whole time.

So, what do you think?


Sauteed Broccoli with Mellow Garlic and Thyme

3-4 Tablespoons olive oil
Six slices of prosciutto, sliced into bite size pieces, or about 2 oz of pancetta
2 or 3 heads of broccoli, trimmed into florets that each have a sliced side
10 cloves of garlic, halved
Kosher salt, about 1/2 tsp.
6 sprigs fresh thyme, or 1 tsp. dry

1.  Heat the olive oil over medium heat.  Cook the prosciutto briefly until it begins to wrinkle up, about one minute.  Remove from pan and save for later.  Add in the garlic and brown for two to three minutes, not stirring.

2.  Turn the heat down to low.  Add in the broccoli, salt, and thyme, and cook until the broccoli begins to brown.  Allow browning to occur by not stirring too often, and cook for about twenty five minutes.  If you are using fresh thyme, remove the sprigs before serving, and taste for seasoning. 

This is the sixteenth recipe I've made from Fast, Fresh & Green by Susie Middleton, a cookbook so awesome that I am cooking my way through all the recipes.  Sue's online home is Six Burner Sue, where you can find her hard at work running a vegetable farm on Martha's Vineyard and developing recipes for a second cookbook that will be called Fresh & Green for Dinner

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