Your folders
Your folders
Export 5 ingredients for grocery delivery
Preparation Cut the head of broccoli off the stalk, leaving about 1 inch of the stalk still attached. Slice outer layer of fibrous peel off main stalk, and cut it vertically into long, flat slices, about 1/4-inch thick and 1-inch wide. Slice all the way through broccoli florets, cutting it vertically into 1-inch-thick pieces. You should have a bunch of long pieces of broccoli. In a large pot, bring 8 cups of water and 1/4 cup salt to boil. Cook all of cut-up broccoli in water for 2 minutes, until broccoli turns bright green. Drain broccoli and place in large bowl of ice water to chill. Drain well, and pat dry with kitchen towel. In a large, heavy skillet, combine broccoli, onion, garlic, chile, olive oil and 2 teaspoons salt. (We didn't have any large dried chiles on hand, so I threw in a couple of chiles de arbol instead.) Over very low heat, cook broccoli, stirring occasionally, for 1 1/2 to 2 hours, until it's very soft and tender. Season with salt and pepper to taste.
Your folders
cooking.nytimes.com
4.0
(108)
Your folders
cooking.nytimes.com
4.0
(297)
Your folders
unpeeledjournal.com
5.0
(6)
60 minutes
Your folders
seriouseats.com
Your folders
cooked.wiki
Your folders
tasteofhome.com
4.3
(18)
2 hours, 40 minutes
Your folders
foodlovinfamily.com
5.0
(1)
3 minutes
Your folders
tipbuzz.com
4.0
(1)
5 minutes
Your folders
epicurious.com
4.0
(15)
5
Your folders
eatdelights.com
5.0
(2)
15 minutes
Your folders
cooked.wiki
Your folders
smittenkitchen.com
Your folders
recipecenter.giantfood.com
Your folders
mangiawithmichele.com
5.0
(6)
30 minutes
Your folders
eatingwell.com
Your folders
beryl.nyc
Your folders
receiteria.com.br
4.0
(5)
20 minutes
Your folders
tudogostoso.com.br
4.0
(44)
Your folders
feed.continente.pt