Andrew Purcell, Carrie Purcell
Makes 2 Servings
- 2teaspoons olive oil
- 4 strips bacon, chopped
- 2 scallions, greens and whites separated, thinly sliced
- 2tablespoons apple cider vinegar
- 4cups broccoli florets
- 2tablespoons raisins
- 1/4teaspoon cumin
- 1can (15 ounces) white beans, rinsed and drained
In a large skillet over medium heat, heat olive oil. Add bacon and cook, stirring occasionally, until most of the fat has rendered and the bacon is starting to crisp, about 5 minutes.
Add scallion whites and cook, stirring, until whites start to soften, about 1 minutes.
Add apple cider vinegar and use a wooden spoon scrape up any bits of bacon sticking to the skillet.
Add broccoli, raisins, and cumin. Season with salt and pepper.
Cook, stirring, until broccoli is bright green but still very crunchy and raw in the center, 2 to 3 minutes.
Remove skillet from heat. Toss in scallion greens and white beans. Serve immediately.
Nutrition Per Serving
12 g fat (3 g saturated)
57 g carbs
12 g sugar
16 g fiber
24 g protein