Food 52 Genius Recipes from the editor of Food 52.com. It's an assortment of the most successful recipes from the internet from all different types of cooks and chefs. When I found myself with an abundance of broccoli to use this week, I headed straight for the book and found the Cooked Forever Broccoli Recipe from the great Mark Bittman. I was skeptical of the lengthy cook time, but it was so incredibly delicious and super easy to execute.
2 lbs Broccoli
3 cloves garlic
2 hot chili peppers
3 anchovy filets (I plan on experimenting with kalamata olives for a veg version of this)
1/4 cup olive oil
Begin by carefully chopping your broccoli into a combination of small florets and 1/2 - 1 inch stems. I was really precise this time and I'm glad I took the time because the lengthy time on the pan means everything really needs to be close to the same size. Slice the anchovies into small strips, mince the garlic, and slice the chili peppers in half before setting aside.
Blanche the broccoli for five minutes and set aside to cool. Add the olive oil to a skillet and begin to heat up the garlic and chili in the oil. Once they are simmering, add the anchovies and begin to stir until they are mostly disintegrated. Add the broccoli and begin stirring so that all pieces get a healthy coat of the olive oil mixture. Cover and simmer for 1.5 hours (the recipe calls for 2, but I was really happy with it after an a hour and a half), stirring every 20 minutes or so. Can be served hot or room temperature.