70 minutes
A comforting dish where broccoli is transformed into a rich, creamy-textured purée with garlic and olive oil.
Broccoli, Trimmed, peeled, and sliced
0 lb
tablespoons
Garlic Clove, Peeled and sliced
each
pinches
to taste
cups
Lemon Juice, Freshly squeezed
0 juice of
1. Prep the Broccoli
Cut the stems and florets apart from the broccoli. Trim any tough parts from the stems, then peel and slice them thinly. Chop the florets into smaller pieces to ensure even cooking.
2. Start Cooking
In a heavy-bottomed pot, warm 6 tablespoons of olive oil over medium heat. Add the broccoli, garlic, dried chile flakes, and a generous sprinkle of salt. Stir to coat evenly.
3. Simmer the Broccoli
Pour in 1 cup of water, bring to a boil, then reduce heat to a gentle simmer and cover. Cook for about an hour until the broccoli is tender and starts to fall apart.
4. Finish and Serve
When the broccoli is tender, stir briskly to help it break down further. Squeeze in the juice of 1 lemon, stir, and adjust seasoning with salt or olive oil if needed.
Select broccoli with firm stalks and vibrant green florets. Avoid any heads with yellowing or wilting as they can affect the taste and texture negatively.
Begin with sautéing garlic, and consider adding anchovies for umami depth.
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