contact us

Use the form on the right to contact us.

You can edit the text in this area, and change where the contact form on the right submits to, by entering edit mode using the modes on the bottom right.


123 Street Avenue, City Town, 99999

(123) 555-6789


You can set your address, phone number, email and site description in the settings tab.
Link to read me page with more information.


Butteryum food blog recipes

Filtering by Category: vegetable recipes

Cold Broccoli Salad (Keto)

Patricia Reitz

ButterYum - Cold Broccoli Salad (Keto). How to make broccoli salad. broccoli and bacon salad. Keto broccoli salad with bacon.

It’s the end of August and all I can say is, don’t let summer end without trying this awesome Cold Broccoli Salad. It’s keto-friendly and super easy to make… and to be completely honest, you can skip blanching the broccoli if that’s too much trouble for you, but you’ll see in the photos below why I like to do it.

before blanching

before blanching

after blanching

after blanching

Prepare the broccoli. Just look at huge difference blanching makes! A quick minute in boiling water is all it takes, then rinse with cold water to stop the cooking process.


Drain well - really, well. Broccoli acts like a sponge and holds a lot of water.


Look at how much water my salad spinner got, and that was AFTER I drained it in a colander! Almost a full cup. Wow! That water would really dilute the dressing so you definitely want to get rid of it. If you don’t have a salad spinner (and you really, really, really should), wrap the broccoli in a clean kitchen towel (or I’ve heard of people also using a clean pillowcase) and swing your arm around and around like a giant propeller (of course, you’ll want to do this outside!).


Next you’ll need to cook the bacon. I think this recipe works best when the bacon is cooked on the chewy side more than the crisp side, but you do what you like.


Carefully chop the bacon and be sure to save all those bacon drippings - they’re going to add amazing flavor to the dressing.


For the dressing, you’ll need mayonnaise, red wine vinegar, kosher salt, and freshly cracked black pepper.


Whisk the dressing ingredients together in a large mixing bowl.


Add the blanched and drained broccoli….


And the bacon and bacon drippings - scrape every last bit out of the pan.


Toss everything together and try not to eat the entire bowl before you’ve had a chance to chill it - trust me, the flavors get better over time.


Serve cold or at room temperature. Enjoy!

Items used to make this recipe:

Cold Broccoli Salad (Keto)

makes 8 servings

Printable Recipe


  • 6 cups broccoli florets

  • 6 slices bacon, cooked and crumbled (reserve drippings)

  • 1/2 cup mayonnaise (we love to use Duke’s)

  • 1 tablespoon red wine vinegar (we like this one)

  • kosher salt and freshly ground black pepper to taste


  1. Blanch broccoli in boiling water for 1 minute; rinse with cold water to stop the cooking and drain very well (use a salad spinner if you have one).

  2. In a large mixing bowl, whisk together the bacon, bacon drippings, mayonnaise, vinegar, salt, and pepper; add broccoli and stir well to combine.

  3. Chill well and serve cold.

Momma's Southern Green Beans

Patricia Reitz

ButterYum - Southern Green Bean Recipe. How to make southern green beans with bacon and onions. low and slow green beans. southern-style green beans with bacon recipe.

Story Time. Years ago, while living in Missouri, I had a friend named Missy. Missy had just moved to Missouri from Mississippi, and Missy missed her Momma! Now, Missy was a new momma herself, but she wasn’t afraid to tell anyone and everyone how much she looooooved her Momma, and her Momma’s home cookin’. When I asked Missy what recipe she missed most, her immediate response was, “Momma’s green beans”. I don’t really know what I had expected her to say, but it definitely was not green beans! So naturally, I asked all about them.

Missy went on to tell me how her Momma would simmer fresh green beans, for hours, with a little liquid and lots of drippin's. The only green beans I ate growing up came straight out of a can so I couldn’t grasp the concept of Missy’s Momma’s green beans, but I never forgot the way she talked about those beans. Food truly is love!

Missy didn’t have much experience in the kitchen, and I never had the pleasure of meeting her Momma, but in the 20+ years since that conversation, I’ve asked many of my southern friends how their mommas cooked green beans. Some used bacon, others just the drippings; some used onions, others didn’t - but the basic technique remained the same - low and slow.


Start by washing and trimming the green beans - I only trim the stem end, but a lot of people like to trim both ends.. You do you.

I love using my salad spinner - I use it just about every day. Great invention!


Time to start cooking - fry the bacon in a skillet over medium-high heat, stirring frequently. Use a skillet large enough to hold the green beans (at least 4 quart capacity).


When the bacon is brown and has rendered most of its fat, add sliced onions and continue stirring for several minutes.

I’ve made these beans with and without the onions - they turn out fine either way, but I always have onions on hand, and I’m one of those people who likes to chop onions, so you can guess what I usually do.


Anyway, about 5 minutes after adding the onions, you’ll notice a nice brown layer of “fond” form on the bottom of the pan - that fond is full of flavor so be careful not to let it burn (have the chicken stock nearby so you can add a splash or two to any spots of fond that get too dark).


Add the washed and trimmed green beans to the pan.


Next, add the low or no-sodium chicken stock. I’m using my own homemade chicken stock which is unsalted. Be sure to use very low sodium stock because a) the bacon contains quite a bit of salt, and b) we’re going to reduce the chicken stock down quite a bit so we don’t want the finished dish to be to salty.


Now this part isn’t completely necessary, but fat equals flavor so I do like to add a little extra bacon fat to the pan - just a tablespoon or so.

You keep a jar of rendered bacon fat in your fridge, don’t you? Good stuff!


Note - adding additional bacon fat really depends on how much fat rendered into the pan when you cooked your bacon. My bacon was pretty lean so I definitely felt the need to add a little extra.


To recap, we have the bacon, onions, green beans, low or no-sodium chicken stock, and a little extra bacon fat in the pan. Heat until the chicken stock starts to boil.


Reduce the heat to low and cover the pan; simmer for 1 hour.


After an hour, uncover the pan and give the beans a stir; increase the heat to a medium-low and continue cooking, uncovered, for about another hour or until the chicken stock reduces down to just a few tablespoons.


Here’s what the reduced chicken stock should look like after about an hour. And there you go - your green beans should be ready to serve. The bacon and chicken stock add enough flavor that I never feel the need to add salt, but you should taste yours carefully before serving and adjust if needed.



Items used to make this recipe:

Momma’s Southern Green Beans

makes 1 1/2 pounds

Printable Recipe


  • 1 1/2 pounds fresh green beans, washed and trimmed

  • 6 ounces bacon, cut into bite-size pieces

  • 6 ounces yellow onion, sliced

  • 2 cups low or no-sodium chicken stock (try my awesome recipe) - see note below

  • 1 tablespoon bacon drippings (optional)


  1. In a 4-quart skillet or casserole pan over medium-high heat, cook bacon until brown, stirring frequently.

  2. Add sliced onions to the bacon and continue cooking for about 5 minutes, stirring frequently.

  3. Add green beans, low or no-sodium chicken stock, and optional bacon drippings; bring stock to a boil.

  4. Reduce heat to low and cover pan; simmer for 1 hour.

  5. Remove cover and stir green beans.

  6. Increase heat to medium-low; cook for an additional hour, uncovered, until stock reduced down to just a few tablespoons.


  • If you don’t have low or no-sodium chicken stock, substitute 1/2 cup regular chicken stock plus 1 1/2 cups water.