Directions

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1. Cut broccoli into even-sized florets. Pat dry thoroughly.

2. Toast sunflower seeds in a dry pan over medium heat for 2–3 minutes until lightly golden. Remove and set aside.

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1. In the same pan, cook diced bacon over medium heat until crisp.

2. Remove bacon with a slotted spoon and set aside, leaving a little fat in the pan.

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1. Add olive oil if needed and increase heat slightly.

2. Add broccoli in a single layer. Do not overcrowd.

3. Cook undisturbed for 2–3 minutes to develop char.

4. Stir and continue cooking until tender but still vibrant green.

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1. Reduce heat slightly.

2. Add butter and allow it to melt through the broccoli.

3. Sprinkle over Hickory Hog and toss evenly.

4. Return crispy bacon to the pan.

5. Finish with toasted sunflower seeds and a squeeze of lemon if using.

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1. The broccoli should have deep charred edges while staying bright green with slight bite. The bacon should remain crisp, not soft. The seeds should add visible crunch. The butter should lightly glaze everything without pooling.

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1. Serve alongside roast pork, pulled pork or grilled steak. Also works chopped into warm grain bowls or stirred through pasta for extra savoury depth.