Poor broccoli is often the butt of jokes–probably because people remember it from their schooldays, served up looking limp and tasting of very little.
These days the tendency is perhaps to undercook vegetables.
Not this time!
Italian cookery writer, Anna del Conte, first ate this unusual dish in a friend’s house in Milan.
In this recipe the broccoli is cooked longer-than-usual–covered–on a low heat. It becomes meltingly soft with the cooking time and the flavours meld wonderfully.
Not a great looker, but wins on taste!
for 2/4
700gms/1 1/2 lb broccoli–the bunched florets broken up into bite size pieces and the stalks stripped of their rough outer layer and diced
5 garlic cloves–peeled, halved lengthwise and the little green shoot removed
1 red chili–sliced (hot chili!)
2 tblsps olive oil
salt and pepper
a lemon--quartered
Heat the oil in a sauté pan that has a tight fitting cover.
Add the garlic and chili and fry for a couple of minutes.
Add the broccoli–stalks and florets.
Turn them over thoroughly in the oil.
Cover the pan and turn the heat down to the lowest possible.
Cook for 40 minutes–checking from time to time to prevent burning.
Take care when checking not to break up the softening broccoli into a mush!
Season with salt and pepper.
A little lemon juice squeezed over makes a good finish.
Season with salt and pepper.
A little lemon juice squeezed over makes a good finish.
We had it for lunch today with a baked sweet potato.
Robin Ellis 
When my mom made what we called ‘crunchies’, fresh broccoli, cauliflower, celery and carrots, she would slice the broccoli stalks like the celery, and hide them among the celery sticks, because my brother hated broccoli!
One of my favorite vegetables. I love the florets. I have never cooked it for 40 minutes, but why not! I usually cook it with lemon and garlic but will try the olive oil and hot peppers.
It is ALWAYS good to try new ways to cook and enjoy vegetables.
Hi, Robin –
The broccoli recipe is interesting but MUCH more complicated than the quick and simple one I use. I too start by breaking a head of broccoli up into bite size pieces, but then I place them on a steamer rack over water, cover and cook for about 5 minutes. When I take them up I squirt lemon juice over all and eat! What could be simpler? I especially like them with slices of roasted turkey breast and baked sweet potatoes. In fact that’s the meal I’ll have at noon tomorrow.
Btw, thanks to Netflix here in the U.S., I’ve begun watching Poldark! Saw the first three episodes last night. The rest to come. Haven’t seen it since it first came out back when. Really fine.
Sounds lovely, Nancy, and the broccoli would look very fresh and green.
Dear Robin and Meredith,
Mother and I became great fans after watching Poldark last November. We have purchased 2 of your cook books and sent one of them to a dear friend. We made the Turkish Spinach dish and it was fresh and delicious. Hope this Sunday to make it again and serve it with lamb. We also made the cabbage dish and tonight hopefully we will have the Smothered Broccoli with yams. We appreciate the wonderful tasty dishes. Thank you for sharing and have a beautiful weekend.
ellen and esther
Thanks Ellen and Esther–you are cooking up a storm. Same to you both for the weekend.
Greetings again from Las Vegas, NV., USA
The Smothered Broccoli was superb, along with the yams. I must say I will add more red chili, yum. The florets were perfect. and loved the drizzle of lemon. Thank you for another lovely dinner. Mom agrees wholeheartedly.
Ellen and Esther
Not sure if this comment fits, but: I am a big fan of the Henning Mankell books as well as British and Swedish Wallander television series. The Swedish version is my favorite and I very much enjoyed seeing you as the evil American in ‘The Photographer’. Plus the broccoli was delicious! So, thank you!
Thanks, Betsy–it was fun to do.
I found your recipes wonderful and your blog very witty. I am glad I followed your link from wikipedia.
Thanks, Terra and welcome!