Start by frying the onion in a little oil for a few minutes to soften. Add the bacon and fry for about five minutes until the bacon is cooked and the onions turning translucent. Add the garlic and reduce the heat. Fry for a few more minutes before pouring in the stock. Simmer this on a medium heat stirring occasionally. I used some of the chicken stock I had made from the leftover chicken.
I was really surprised how the garlic mellowed with cooking. There was a definite garlic undertone to the dish but it was not as overpowering as I thought it might be. The salty bacon, sweet onion, pungent garlic and juicy broccoli were all married together beautifully with the chicken stock. If you’re lucky enough to get hold of wet garlic this is certainly worth a try (I also added it to frying Chorizo and it worked a treat), if you’re brave then you could try slicing it in to a salad.