I swear by the fact that the best way to eat broccoli is to cook it forever, a la Roy Finamore.
Sometimes, however, you don’t have two and a half hours to spare to prepare your side dish. I’m sure that never happens to you. I’m sure you always have two and half hours.
But for those times you’re feeling desperate, I may just give you the second best way to eat broccoli, and this time, it’s only going to take you 30 minutes.
This recipe uses both the broccoli stalks and the florets, the way every broccoli recipe should. Who told us all these years to throw away the stalks? Forget this rule. It’s so, so wrong.
You’ll start out by cooking your stalks down with onions, ginger, hot pepper, and sun-dried tomatoes. Then come the chickpeas and the florets, just enough to get them warm before in goes the coconut milk.
The vegetables will braise in the milk, getting soft and taking in all that delicious coconut flavor. Before you know it, you’re done.
But seriously if you have two and a half hours, cook your broccoli forever.
- 1 tablespoon olive oil
- 1 yellow onion, chopped
- 1 large head broccoli, stalks chopped and florets cut into small pieces
- 1 tablespoon ginger, grated
- ½ cup sun-dried tomatoes, drained from oil, chopped
- 1 hot pepper (jalapeno or Anaheim work well here), chopped
- 1 lemon, zested and juiced
- ½ teaspoon Kosher salt
- 1 15 oz can chickpeas, rinsed and drained
- 1½ cups coconut milk
- Heat olive oil in a large skillet over medium high heat. Add onion, and cook until translucent, about 5 minutes. Stir in broccoli stalks, ginger, sun-dried tomatoes, hot pepper, lemon zest, and salt. Cook, stirring occasionally, until vegetables soften, about 3-5 minutes.
- Mix in chickpeas and broccoli florets and cook for 1 minute. Pour in coconut milk and stir to combine. Lower heat and braise for about 10 minutes, until broccoli florets are bright green and coconut milk has mostly been absorbed. Stir in lemon juice, adjust salt to taste.
Recipe adapted from The Kitchn.
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