Alice Water's Long-Cooked Broccoli With Garlic
A silky, chunky broccoli mash, with fresh lemon, garlic, and olive oil.
Servings: 4 cups or so, cooked
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
Instructions
- 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.
- Add the olive oil, garlic, red pepper flakes, salt, and water.
- 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.
- Add the lemon juice. Stir, and taste for seasoning. Stir vigorously until the broccoli becomes a loose, chunky mash.
- Serve as a side dish, or as a pasta sauce or crostini topping. Garnish with shavings of aged parmesan and more red pepper flakes.
Disclaimer: Nutrition information is provided for courtesy purposes only, and is an estimate not verified by medical or nutrition experts. Read the full nutrition disclaimer.
