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By Esther Boateng
Broccolini cooked in a garlicky creamy sauce with smoked bacon and a strong flavored cheese is fast becoming one of my favorite go-to breakfasts. You can even swap out the broccolini for broccoli or any leafy green vegetable such as spinach or kale; use whatever you have in your kitchen and you can’t go wrong! This dish can be prepared in approximately 30 minutes, leaving you enough time to serve it with a boiled or poached egg; it’s incredibly easy, fuss-free, and simply irresistible.
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Ingredients 1+ Tbsp. Dr. Cowans Garden A2/A2 Ghee
2 shallots, sliced
2-3 cloves garlic, crushed
1/2 tsp. Dr. Cowan’s Garden Organic Pepper Salt
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1 tsp. Dr. Cowan’s Garden Organic Ashitaba Powder
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1/4 tsp. Dr. Cowan’s Garden Organic Turmeric Powder
1/2 tsp. Dr. Cowan’s Organic Dandelion Powder
1/2 tsp. grated or ground nutmeg
1/4 tsp. ground clove
1 cup full fat cream
3 cups broccolini or broccoli, chopped into bitesize pieces
1/2 cup + grated cheese (pecorino or smoked cheddar)
4-6 strips bacon, cooked and cut into bitesize pieces
Directions Add ghee to a large skillet and heat over medium heat.
Peel and slice shallots and add to the melted butter. Cook shallots for a few minutes until soft and translucent.
Add crushed garlic and continue to stir for 2-3 minutes.
Add Pepper Salt, Ashitaba, Turmeric, Dandelion, nutmeg and clove powders.
Add 1 cup full fat cream and bring to a low simmer.
Add chopped bitesize florets of broccolini.
Cook for about 10 minutes until the mixture thickens and can coat the back of a wooden spoon.
Add grated cheese and stir until completely melted into the sauce.
When satisfied with the thickness and taste, remove from the heat.
Add chopped cooked bacon.
Serve with one or two eggs or enjoy as a side dish.
Recipe Note
I prefer to cook the bacon in the oven while I prepare the sauce. You can also cook the bacon ahead of time.
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