In a large skillet over medium heat, cook the bacon until crisp. Remove bacon from the skillet and drain on paper towels. Discard all but 2 tablespoons of the bacon drippings.
Trim leaves and tough ends from the broccoli and separate into spears. Steam over boiling water for about 5 to 6 minutes, until just tender.
Meanwhile, add the onion and pecans to the bacon drippings and cook, stirring, for about 3 minutes, until onion is tender.
Drain the broccoli and arrange in a serving dish. Spoon the pecan mixture over the broccoli. Crumble the drained bacon and sprinkle over the broccoli.
Calories per serving: 231
Fat per serving: 17.1