Greek Broccoli
Greek Broccoli
Banish boring broccoli! In the time it takes to microwave a bag of the frozen stuff, you can whip up this fresh side dish that brings the sun-dappled shores of the Aegean right into your kitchen. The tender broccoli and tangy-sweet tomatoes relax in a sauce that's lightly flavored with Greek herbs. Opa!
Ingredients
- 1 pound fresh broccoli broken into florets and blanched
- 2 tbsp extra-virgin olive oil
- 1 medium onion diced (about 1 cup)
- 3 cloves garlic minced (about 1 tablespoon)
- 1 cup fresh grape or cherry tomatoes
- ½ cup fresh parsley leaves minced (about 2 tablespoons)
- ½ tsp dried oregano leaves
- 2 tbsp tomato paste
- ½ tsp paprika
- salt and pepper to taste
Instructions
- Bring a large pot to boil over high heat. Once the water is boiling, add lots of salt and return to a boil (the water should taste salty like the ocean).
- Add the broccoli, cook for 30 seconds to 1 minute then transfer immediately to an ice bath. Drain the broccoli in a colander and set aside.
- In a large sauté pan, heat the olive oil over medium heat. Add the onion and tomatoes and cook until the onions are translucent and the tomatoes begin to pop, about 2-3 minutes.
- Add the garlic, parsley, oregano, tomato paste, and paprika and stir well to combine. Cook until the garlic becomes fragrant (about 30 seconds).
- Stir in the broccoli and simmer uncovered until heated through. Taste and adjust the seasonings.
Notes
YOU KNOW HOW YOU COULD DO THAT?
Replace the broccoli with fresh green beans or cauliflower.
The inspiration for this dish was from Well Fed by Melissa Joulwan, page 117 (recipe modifications are my own).