Braised Broccoli with Olives |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
|
Broccoli needn't only be cooked fast until bright green and al dente. In fact the flavor is amplified when it's braised slowly until as tender as can be. You can enjoy this as a vegetable side dish, spoon it over garlic-rubbed bruschetta, or toss it with pasta and freshly grated pecorino or Parmesan cheese. Ingredients:
4 small heads broccoli or 1 1/2 or more pounds broccoli sprouts |
sea salt and freshly ground pepper |
1/4 cup olive oil |
1 onion |
1 tablespoon chopped marjoram or oregano |
3 garlic cloves, coarsely chopped |
2 tablespoons olive paste or finely chopped gaeta olives |
grated zest of 1/2 lemon |
Directions:
1. 1. Separate the stalks from the broccoli crowns. Thickly peel and trim the stalks and chop them into 1/2-inch pieces. Peel the base of the broccoli crowns, then separate them into florets.
2. 2. Bring 2 quarts water to a boil; add salt, then the broccoli. Cook for 5 minutes (even if the water barely returns to the boil), then scoop into a colander to drain, reserving a cup of the water. Chop into small pieces just smaller than bite-sized.
3. 3. Warm the olive oil in a wide skillet, then add the onion, marjoram, and garlic. Cook over medium-low heat, stirring now and then, until the onion is softened, 5 to 7 minutes. Stir in the olive paste; add the broccoli and stir to coat well. Taste for salt, season with pepper, and add the lemon zest. Add the reserved broccoli water and simmer gently until the broccoli is very tender, 15 to 20 minutes.
4. Local Flavors Broadway
|
|