Long Cooked Broccoli

So this is yet another amazing recipe from Chez Panisse Vegetables.  I was taught that broccoli was supposed to be eaten barely cooked, so that it is still bright green, sweet and nutty.  Broccoli is delicious lightly steamed.   I am pretty sure that I tried this recipe initially out of curiosity.  Long cooked broccoli sounded like a very bad idea, but Alice Waters was telling me that it was a very good idea.  So I had to try it and see!  This is such a good way to cook broccoli.  Its simple, full of flavour and has a lovely soft comforting texture.  This is an Italian recipe.  It is really good served with polenta.  It would also be very good served on little slices of Italian bread that have been crisped up in some garlicky olive oil.  I also like it with baked squash.

  • 2 pound of broccoli, washed, stems peeled and sliced
  • 8 cloves of garlic, peeled and sliced
  • 2 cups of water
  • 1/2 cup of olive oil
  • 1/2 tsp of red pepper flakes (optional)
  • salt and pepper
  • 3 anchovies minced (optional, but very good)
  • 1 lemon
  • pecorino romano, grated
  1. In a shallow saucepan add broccoli, garlic, water, oil, pepper flakes, slat and pepper
  2. bring to a boil, partially cover and simmer 50-60 minutes.  It should start to look crumbly and almost all of the water should cook away.  If you need to add more water.
  3. Stir in the anchovies, the juice from 1 lemon, and the cheese.
  4. Serve hot

About Big Sis Little Dish

This is a blog run by two sisters. Erin is the big sister who lives in New York, and Silvi is the little sister who lives in Vancouver. They both love to cook! They created this blog to share and store recipes for the food they make.

4 comments

  1. You’re right, that sounds like an outrageously long cooking time! Will have to try it next time I get broccoli.

    By the way, did you know broccoli is an Italian plant? It is a vegetable that was created through generations of selective breeding for the brassicas that had the largest buds & the largest area around the buds. Brassicas are a wonderful plant family that also include kale, collard greens, and brussel sprouts.


    Silvi

  2. I like Brassicas! I remember hearing that broccoli was considered a satanic plant because it had been created by man (rather than god). I also heard once that Broccoli was a cross between cauliflower and asparegus plants. OOOOOOh its time to make cauliflower! Hey Silvi, I found that recipe for the Indian split pea and broccoli stew. Look under the cookbook tab for reference.

    xo
    Erin

  3. Katherine

    I made long-cooked broc today. When I started pouring in the 1/2 cup of olive oil, I was convinced it would be delicious and silky in texture. I was a bit perplexed by the “shallow saucepan”. What is a shallow sauce pan?? I used the cast iron skillet and it worked fine. Although the water did not really evaporate, so I had to turn it up at the end and cook it with the lid off for a while.

  4. I use a wide cast iron skillet. I have had to take the lid off at the end sometimes too. I guess the term “partially covered” is not very scientific. Did you like it?

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