Broccoli with Pancetta and Lemon

Ingredients

• 48 ounce broccoli florets 
• 6 tablespoons butter divided
• 4  garlic cloves minced
• 2 tablespoons lemon zest grated
• 0.3 pound pancetta chopped
• 1 teaspoon salt 

Equipment

• bowl
• frying pan
• ziploc bags
• dutch oven

Directions

1. Bring several quarts of water to a boil in a large Dutch oven.
2. Add broccoli florets, and simmer 2 minutes or until crisp-tender. (Cook in batches, if necessary.)
3. Drain and plunge broccoli into a bowl of ice water to stop cooking process.
4. Drain and pat dry.
5. Melt 3 tablespoons butter in a large skillet over medium-high heat.
6. Add half of pancetta and half of garlic; saut 2 to 3 minutes or until lightly browned.
7. Add half of broccoli florets, and saut 2 to 3 minutes until thoroughly heated.
8. Add 1 tablespoon lemon zest and 1/2 teaspoon salt; toss well.
9. Transfer to a large bowl; cover and keep warm. Repeat procedure with remaining 3 tablespoons butter and remaining half of ingredients.
10. Serve warm or at room temperature.
11. Make Ahead: Cook broccoli and pat dry a day ahead; store in zip-top plastic bags in refrigerator.
12. Note: Find pancetta in the deli meat department of large supermarkets. Regular bacon makes a fine substitute in this recipe.