Strange as it may sound, and although it is surely not the healthiest way to cook broccoli, do give this […]
Strange as it may sound, and although it is surely not the healthiest way to cook broccoli, do give this a try. You will be amazed at how even broccoli can become what tastes like an indulgent, olive oil–laden, garlicky treat.
INGREDIENTS
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Florets from 2 large heads of broccoli (about 2 pounds)
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¼ cup extra-virgin olive oil
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3 large garlic cloves, crushed
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1 small onion, finely sliced
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⅓ cup raisins, soaked, squeezed out
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3 tablespoons balsamic vinegar
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1 tablespoon light brown sugar
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1 teaspoon kosher salt
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¼ teaspoon freshly ground black pepper
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⅓ cup pine nuts or almonds, toasted
RECIPE PREPARATION
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Blanch broccoli florets in boiling water 5 minutes or, even better, steam 10 minutes.
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Heat oil in a large pan over medium-low. Cook garlic, stirring often, until garlic releases its aroma, about 2 minutes. Add onion and cook, stirring occasionally, until translucent, about 5 minutes. Add broccoli and stir to coat, then add raisins, vinegar, brown sugar, salt, and pepper. Cook, stirring, until sugar is dissolved, then stir in ¼ cup water. Reduce heat to low and cook, partially covered, 30 minutes. If broccoli dries out too much, add a splash more water. Uncover and continue to cook until water is evaporated and broccoli is very soft and slightly caramelized, about 5 minutes more.
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Transfer broccoli mixture to a platter. Top with pine nuts.