- 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.