Broccoli, in the Slow Lane

This way to cook broccoli is one I originally found in Nancy Silverton's Sandwich Book (although I have since seen it elsewhere). You cook broccoli florets over medium heat for about 30 - 45 minutes. After the long cooking, the broccoli breaks down and becomes sweet (really!) and soft and melty. It makes a nice filling for a galette, but it also good over pasta (orchiette is nice) or on crostini.

Slow-Cooked Broccoli

• about 8 cups broccoli florets, cut smallish (2-3 large broccoli crowns or 1-2 large bunches)
• 6 cloves garlic, sliced
• 1/2 cup chicken broth
• 3 tablespoons olive oil
• salt & pepper

Heat olive oil in a large skillet over medium heat. Toss in broccoli, garlic and chicken broth. Stir broccoli occasionally - it will go from bright green to a deep olive. After about 30 minutes or so, the broccoli should be olive in color, very soft and lightly browned in spots. If it's still got any resistance when you stick a fork in it, let it go longer. It should be melting soft - not soggy but silky (see before and after pictures). Add salt and pepper to taste.

I will admit, this is not the most photogenic of vegetable preparations, but it's quite good.