I got Nancy Silverton's book Sandwich Book a long time ago, but I haven't really cooked very much from it. However, her long-cooked broccoli somehow stuck in my head, and I've been gearing up to try it. I finally did a few nights ago, when I was home alone. I was in the mood for comfort food, and I had an idea that this might hit the spot. Indeed!
I know it's not pretty - it's not the photo, it just doesn't photograph very well. At all. After all, we're talking green-grayish mush. Not the most appetizing. But really, get over that, because the flavor is fantastic! Nancy Silverton pairs this with scrambled eggs and feta cheese. I didn't have any feta in the house, but I did eat it with scrambled eggs, and that was nothing short of delicious.
Long-Cooked Broccoli
1 head of broccoli
2-3 cloves of garlic
1/2 yellow onion
1-2 small, dried chillis
2 tbsp olive oil
salt
Cut the head of broccoli from the stem. Peel the stem if it's tough. Slice it, and the entire head, into 5 mm slices.
Bring water to a boil in a large pan, with some salt. Cook the broccoli for two minutes, and immediately plunge into a bowl of cold water.
Dry the broccoli with some paper towels, and put in a sauce pan with the onions, garlic, chilli, oil and a little bit of salt. Let it cook covered on very low heat for about an hour and a half. Stir every now and then.
Recipe in Swedish:
Långkokt broccoli
5 comments:
Most interesting way of preparing broccoli. I usually cook my broccoli for just about 5 minutes - I like it barely soft - but I'm really intrigued by this long-cooking technique.
Thanks, Anne!
What a nice surprise your blog! My grandmather (in Italy) used to cook broccoli this way... I'll come back for sure!
What a fascinating idea. Like Pille, I prefer my broccoli almost raw & crunchy, but I am intrigued by what this cooking technique will do to the flavour - and Nick will approve of the chillies!
I don't know, I think it looks quite tasty. As broccoli begins to appear in my CSA boxes this fall, I will be returning to this recipe. Thank you for sharing.
Thank you so much for publishing this recipe. I lent Silverton's book (lots of great stuff btw) and have tried to create the broccoli. I remember it as butter. Delicious. I thought there was more oil but like your version.
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