Purple Sprouting Broccoli with Marjoram and Lardo

Ingredients

8 Servings

Preparation

1. Step 1

   Blanch broccoli in a large pot of boiling salted water until crisp-tender, about 3 minutes (2 minutes if using broccolini). Drain; transfer to a large bowl of ice water to stop the cooking. Drain and pat dry. Set broccoli aside.

   Step 2

   Heat 2 Tbsp. oil in a large skillet over medium heat. Add onion and 1 Tbsp. water; season with salt and pepper. Cover and cook, adding more water as needed to prevent browning, until onion is completely soft but not falling apart, 10–15 minutes.

   Step 3

   Remove skillet from heat. Add vinegar, marjoram, reserved broccoli, and remaining 2 Tbsp. oil and toss to coat. Season with salt, pepper, and more vinegar, if desired.

   Step 4

   Transfer broccoli mixture to a large platter and let cool. Drape lardo over just before serving.

   Step 5

   DO AHEAD: Broccoli can be blanched 1 day ahead. Cover and chill.

Calories (kcal) 170 Fat (g) 14 Saturated Fat (g) 4 Cholesterol (mg) 5 Carbohydrates (g) 8 Dietary Fiber (g) 4 Total Sugars (g) 1 Protein (g) 4 Sodium (mg) 105