Braised Broccoli

February 12, 2009

Braised Broccoli

Sara Jones, Tucson CSA

While bright green, perfectly al dente broccoli is delicious,
sometimes its nice to cook it down into a tender, earthy side

1 bunch broccoli, cut lengthwise into long spears with stems
¼ large onion, diced
1 tablespoon tomato paste
1 tablespoon olive oil
Salt and pepper to taste

Put broccoli and onion in a medium saucepan over medium low
heat. Drizzle with olive oil and tomato paste thinned with about
¼ cup water. Sprinkle with salt and pepper and cover. Cook for
about 20-30 minutes, until broccoli is meltingly tender. Add
more salt if necessary and serve.

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