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Long-cooked broccoli is cooked until it resembles a coarse purée. It’s delicious on croutons, tossed with pasta, or as a side dish.
Makes 2½ cups
- 1½ pounds broccoli
- 6 tablespoons olive oil
- 6 garlic cloves, peeled and sliced
- A pinch of dried chile flakes (optional)
- 1 cup water
- Juice of 1 lemon
Cut the stems from the broccoli florets. Trim off and discard the dry ends of the stems; peel the rest and slice thin. Divide or chop the florets into small pieces. Warm the olive oil in a heavy-bottomed pot over medium heat and add the broccoli, garlic, chile flakes, and salt. Cook for a few minutes, stirring occasionally.
Add 1 cup of water and bring to a boil. Lower the heat to a bare simmer, cover the pot tightly, and cook until very tender, about 1 hour. Stir occasionally, adding 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 the lemon juice. Taste for seasoning and add salt, lemon juice, or oil as needed.
Reprinted by permission of Alice Waters from The Art of Simple Food: Notes, Lessons, and Recipes from a Delicious Revolution.
Alice Waters is a chef, author, and food activist, and founder of the renowned Chez Panisse restaurant in Berkeley, CA. She is the author of numerous books, including We Are What We Eat: A Slow Food Manifesto (2021). Learn more about her work and the Edible Schoolyard Project at edibleschoolyard.org.
Published in the Journal of Health and Healing™
Winter 2022 – 23 | Volume 46, Number 4
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