I love broccoli. I could eat it every day, and sometimes I do. I like it raw, steamed plain, steamed with salt, olive oil, and cumin (try it!), steamed with olive oil and baharat seasoning, and most other ways. I add it to stews, sauces, chili, pizza, and curries. If I am dining out on Thai food, I feel cheated if I don’t get broccoli in my dish (or even worse, just get that one lonely stalk!).
So this recipe from the Crankin’ Kitchen has been calling my name.
It is more a cooking technique than a recipe. It is, well, long-cooked broccoli. In water or broth, with a base of garlic and red pepper flakes sauteed in olive oil. By long-cooked, the author means the cooking time is up to 2 hours.
It’s Saturday morning, and I’m relaxing at home and happen to have a head of broccoli (imagine that), so I tried this.
I know I usually include a “before” photo, but, gentle reader, I assume you know what a head of broccoli looks like.
It is an easy technique. It was easy for me to get other cooking chores done while basically ignoring it. And it was tasty. I didn’t like it as much as the author, who claims to be able to eat three heads of long-cooked broccoli, but I liked it, and I’ll make it again. Here it is with Mark Sisson’s meatloaf and a side of spaghetti squash:
By the way, the Crankin’ Kitchen blog is what a recipe blog *should* look like! You should check it out.