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SERVES:
4 - 6 as a side

INGREDIENTS:
8-12 slices bacon, cooked until crisp

approx. 6- 8 cups small broccoli florets with long stem
1 1/2 cups water for steaming broccoli

1 medium onion, peeled, quartered and thinly sliced
1 large clove garlic, finely minced

3-4 Tbs olive oil
1-2 tsp Dijon mustard
3-4 Tbs apple cider vinegar (see hints below)

PROCEDURE:

Count on 2 - 3 slices of bacon per serving and you want to get started by crisping that up in a large pan.

While you're keeping your eye on the bacon, cut the broccoli into individual small florets with long stems, just use your judgment for how much you think you'll need.

You'll also need to peel and thinly chop a medium size onion and finely mince a large clove of garlic and, once the bacon is out of the pan and draining on paper towels, add the chopped onion to the pan and cook that along to soften.

Once the onions have softened up, add the minced garlic, stir that around and cook it along for a minute, and turn the heat off.

At that point add the broccoli to another large pan, add about 1 1/2 cups water, turn the heat to high and put a lid on top.

Keep your eye on that, you don't want the pan to dry out while you're cooking the broccoli until it's tender crisp and then, once it's close to being done, turn the heat back on underneath the onions and, depending on how much rendered bacon fat there is, you might want to add a little olive oil to the pan, add a little dollop of Dijon mustard and a splash of apple cider vinegar and let that cook along for a minute.

Once the broccoli is tender crisp, drain it really well, and then add the dressing to the broccoli, toss to coat, crumble the bacon in and it is good to go!

HINTS:

Use red wine vinegar or white vinegar if you don't have apple cider vinegar.