Alice Water's Long-Cooked Broccoli With Garlic

Name: Alice Water's Long-Cooked Broccoli With Garlic
Prep time: 10 min
Cook time: 1 h
Ingredients: 2 pounds fresh broccoli, cut into florets (don't forget to peel and include the stems, chopped; they are delicious); 5 tablespoons extra-virgin olive oil; 6 garlic cloves, peeled and smashed; 1 whole lemon, juiced; large pinch dried red pepper flakes; 1 teaspoon kosher salt, or to taste; 1 1/2 cups cold water; freshly-shaved parmesan cheese, to garnish

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Prep Time: 10 minutes

Cook Time: 60 minutes

Servings: 4

Cost: $5.26 /serving

Author : Unpeeled

alice waters broccoli garlic

Alice Water's Long-Cooked Broccoli With Garlic

Ingredients

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2 pounds fresh broccoli, cut into florets (don't forget to peel and include the stems, chopped; they are delicious)5 tablespoons extra-virgin olive oil6 garlic cloves, peeled and smashed1 whole lemon, juicedlarge pinch dried red pepper flakes1 teaspoon kosher salt, or to taste1 1/2 cups cold waterfreshly-shaved parmesan cheese, to garnish

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Instructions

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Step 1

Prepare the broccoli by cutting off the bottom stump and peeling the stems. Cut the stems and "trees" into chunky florets and pieces, and place them in a medium-sized pot.

Step 2

Add the olive oil, garlic, red pepper flakes, salt, and water.

Step 3

Bring the pot to a boil and stir. Lower heat to a bare simmer and cover the pot. Let cook, stirring occasionally, until the broccoli is very soft and fall-apart tender, about one hour. There should be enough water in there for the full cooking period, but if it starts to look dry, add a small amount more.

Step 4

Add the lemon juice. Stir, and taste for seasoning. Stir vigorously until the broccoli becomes a loose, chunky mash.

Step 5

Serve as a side dish, or as a pasta sauce or crostini topping. Garnish with shavings of aged parmesan and more red pepper flakes.