braised broccoli with ginger and tomatoes



I’m just crazy for broccoli, but a lot of people don’t appreciate this yummy veg beyond the florets—the stems are crispy and crunchy and delicious, and they usually end up in the garbage. Sad! Being able to save something from the trash makes me like them even more. With some spicy ginger, zesty tomatoes, and little coins of broccoli stems added right at the end of the cooking process—you’ll have a bowl of broccoli delightfulness.


Kosher salt

1 head of broccoli, head cut into bite-size florets, stems peeled and cut into ¼-inch-thick coins (keep florets and coins separate) Extra virgin olive oil ½ onion, cut into ¼-inch dice Pinch of crushed red pepper

1 garlic clove, smashed and finely chopped

1-inch piece of fresh ginger, peeled and grated

2 teaspoons coriander seed, toasted and finely ground

2 cups canned San Marzano plum tomatoes, passed through a food mill

1   Bring a large pot of well-salted water to a boil. Prepare a bowl of well-salted ice water. Toss the broccoli florets in the boiling water, swish them around, and let the water come back to a boil. Remove the broccoli from the boiling water and plunge it immediately into the ice water. When the broccoli is completely cooled, remove it from the water and reserve.

2   Coat a medium saucepan with olive oil, toss in the onion, and season with salt and crushed red pepper. Bring the pan to medium heat and cook the onion until soft and very aromatic, 7 to 8 minutes.

3   Add the garlic, ginger, and coriander seed and cook, stirring frequently, for 2 to 3 minutes more.

4   Add the tomatoes and ½ cup water and season with salt. Bring the mix to a boil and reduce to a simmer (BTB, RTS). Cook for 10 to 12 minutes. Taste to make sure it’s delicious.

5   Toss in the broccoli florets and cook for another 8 to 10 minutes or until the sauce really clings to the broccoli.

6   Add the broccoli coins and cook for 1 to 2 minutes or until just warmed through. Serve hot or at room temperature.

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