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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. This is great for broccolini or other varieties of broccoli with small florets and long, tender stems. If you have regular broccoli heads try to cut them lengthwise into long spears with some floret and some stem.
- 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
Saute onion in a medium saucepan over medium high heat. After a few minutes stir in tomato paste thinned with about ¼ cup water along with the broccoli. Sprinkle with salt and pepper, reduce heat to medium low 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