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Serves eight

2 large bunches broccoli

5 slices bacon, cut into ½-inch pieces

1 tablespoon olive oil

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1 tablespoon butter

¾ cup canned roasted and peeled chestnuts, coarsely chopped (see note)

¼ teaspoon salt

Freshly ground black pepper to taste

1. Cut the broccoli into florets; peel the stems and cut into ¼-inch thick slices.

2. In a heavy skillet cook the bacon until crisp. Remove from the pan and drain all but 1 tablespoon fat. Add the olive oil and butter; heat until bubbly. Add the chestnuts and saute one minute. Add the bacon and hold on low heat.

3. Bring a large pan of water to the boil, add the broccoli and time five minutes, or until done to the desired tenderness. Drain well and put back into the hot pan.

4. Add the bacon-chestnut mixture to the broccoli, salt and pepper. Toss and serve.

Note: If chestnuts are unavailable or too expensive substitute 1/2 cup coarsely chopped walnuts.

Adapted by The Seattle Times in 1993 from “The Thanksgiving Cookbook” by Holly Garrison.

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