Stir-Fried Broccoli and Romaine


  • 1 small bunch broccoli
  • 1 medium-sized head romaine lettuce
  • 4 slices bacon
  • 1/4 cup water
  • 1 teaspoon salt
  • 1 teaspoon sugar


Cut broccoli into 2” by 1/2” pieces. Cut romaine into 3-inch pieces.

In a 5-quart Dutch oven or saucepot over medium-low heat, cook bacon until brown. With slotted spoon, remove bacon to drain on paper towels.

To bacon drippings remaining in Dutch oven, over medium-heat, add broccoli stirring quickly and constantly, until evenly coated with bacon drippings.

Add water; cover and cook 2 to 3 minutes. Uncover and add romaine, salt, sugar, and stir-fry 3 minutes longer or until vegetables are tender crisp.

Crumble bacon and sprinkle over vegetables.

Serves 6