6 strips bacon, about 1/4 lb.
1 lb. broccoli
Salt and pepper

Fry bacon until crisp. Drain and crumble it. Pour off all but 2 tablespoon of the bacon fat from the pan. Remove the stems from the broccoli, peel and slice them. Cut heads into florets. Cook the stems and florets in a large pot of boiling salted water until tender, about 8 minutes. Drain. Just before serving, heat the 2 tablespoon bacon fat over medium heat. Add the cooked broccoli and toss until heated through. Taste for seasoning and add salt and pepper if needed. Sprinkle with the bacon.

TIP: Always peel broccoli stems with either a paring knife or a vegetable peeler. It only takes a minute and will make the stems so tender and tasty that you may like them better than the tops.