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While bright green, perfectly al dente broccoli is delicious, sometimes its nice to cook it down into a tender, earthy side dish.
- 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.
Submitted by Sara Jones, Tucson CSA