Less than 14% of Americans are eating enough vegetables, according to a July 2015 report from the Centers for Disease Control. On average, most of us are only eating about half the recommended amount of 2 to 3 cups per day. We can do better. It’s easy to pick up a piece of whole fruit and chow down; its natural sugars need no complement. But that’s not the case with vegetables, which typically require more prep, cooking, and often seasoning. We have a trick to convince families to fill half their dinner plates with vegetables: Add a little bacon.
It may seem counterintuitive, but our Bacon-Powered Broccoli is a flavor bomb, infusing maximum yumminess into a pan full of plants. The sizzling fat crisps the vegetables and coats them in a layer of smoky flavor. Bonus: You actually need the fat to absorb the fat-soluble vitamins A and K. So in a way, the bacon makes the plants healthier.
The Takeaway: You don’t need much bacon. We coat an entire pound of veggies in just 1 tablespoon of savory, umami-filled bacon fat—about ½ teaspoon fat per hearty 2/3-cup serving.
More Fat Facts:
- The Healthy Cook’s Guide to Ground Beef
- The Healthy Cook’s Guide to Total Fat
- The Healthy Cook’s Guide to Olive Oil
- The Healthy Cook’s Guide to Chicken Skin
- The Healthy Cook’s Guide to Butter
- Special Report: The Healthy Cook’s Guide to Fat