This is a favorite around here. If it seems to use a lot of oil, well, it does. But that is part of the appeal to this dish, so use a nice Extra Virgin olive oil here. The broccoli gets sweet and parts are a little crisp, parts are a little chewy (in a good way) and all of it is tender. The trick is taking you time with this.
INGREDIENTS:
1 pound of broccoli, trimmed into small florets and stem peeled and cut into batons ½ onion, peeled and cut into medium dice 2-4 cloves garlic, peeled and minced ¼ cup olive oil, or more as needed salt and pepper to taste
METHOD:
Heat a heavy 10-inch pan over medium heat. When hot, add the oil, covering the bottom with at least 1/8th inch oil. Get the oil hot.
Add enough broccoli to cover the pan bottom. Using tongs, turn the broccoli in the oil. Cook slowly, turning periodically, for 8 minutes. Add the rest of the broccoli (if it fits), and turn the broccoli to put the fresh load into the oil. Continue to cook gently. If you have broccoli remaining, add it after 8 more minutes. Keep cooking, turning on occasion, until the broccoli starts to take on a deep color in some spots. Taste some; it should be tender, sweet, and have a caramelized flavor. Parts of the florets should be getting crisp, and some of the stems get pleasantly chewy. When this is starting to happen, make a well in the center of the broccoli. If the pan bottom seems dry, add more oil and heat it. Add the onions, stirring about to coat in oil. Cook a couple minutes until they turn “clear”. Pile broccoli on top of the onions and cook for a few minutes so the onions are tender.
Make a small well and add the garlic. Cook until aromatic and then pile the broccoli on top of the garlic. Cook a minute or tow, and then use tongs to turn the lot so everything combines. Season with salt and pepper.
The broccoli should be making a crackling sound now. That means it is ready to serve.
Chef’s Notes:
If you wish, just before service, drizzle the dish with sherry or balsamic vinegar, or use chili flakes in the oil before adding the broccoli. The dish is succulent with oil, and the caramelized broccoli is a foil for the richness of the oil. This dish also makes a good topping for bruschetta or is good tossed with pasta.
Serves: 4
Source: Chef Andrew E Cohen
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