Long-cooked broccoli is cooked until it resembles a coarse purée. It’s delicious on croutons, tossed with pasta, or as a side dish.
Recipe information
Yield
makes 2 1/2 cups
Ingredients
Preparation
Step 1
Cut the stems from the florets of: 1 1/2 pounds broccoli.
Step 2
Trim off and discard the dry ends of the stems, and peel the rest and slice thin. Divide or chop the florets into small pieces. Warm in a heavy-bottomed pot over medium heat: 6 tablespoons olive oil.
Step 3
Add the broccoli with: 6 garlic cloves, peeled and sliced, A pinch of dried chile flakes (optional), Salt.
Step 4
Cook for a few minutes, stirring occasionally. Add: 1 cup water and bring to a oil. Lower the heat to a bare simmer, cover the pot tightly, and cook until very tender, about 1 hour. Stir occasionally and add water if the broccoli starts to dry out and stick. When the broccoli is completely tender, stir briskly (the broccoli will be falling apart) and season with: Juice of 1 lemon.
Step 5
Taste for seasoning and add salt, lemon juice, or oil as needed.
