orange braised broccoli
This recipe calls for one large head of broccoli. The broccoli in Sweden is usually quite small (and, infuriatingly, wrapped in plastic) so I've found that two heads does the trick here. Aim for around 500g of broccoli, including florets, stems, and leaves.
Servings 2
Ingredients
- 500 g broccoli rinsed and broken down into bite sized florets and chunks of stem
- 1 400 g can of diced tomatoes
- ¼ cup fresh squeezed orange juice
- ¼ teaspoon red pepper flakes
- ⅛ teaspoon dried oregano
- 1 tablespoon extra virgin olive oil
- salt and pepper
- 2 tablespoon chopped almonds optional
- 2 tablespoon shaved Parmesan or nutritional yeast optional
Instructions
- In a medium pot combine diced tomatoes, orange juice, red pepper flakes, and oregano.
- Bring to a boil over medium heat, then add the broccoli.
- Stir so that the braising liquid coats everything, then cover with a lid and cook for 3-5 minutes. Stir and check for tenderness, and if the broccoli isn't quite tender, cover again and cook for about 3 minutes more.
- The goal is for the broccoli to be bright green and just barely tender. Sprinkle with salt and pepper to taste, and stir to combine.
- Transfer to a serving bowl or platter and drizzle with olive oil. Sprinkle with additional toppings if you like (I'm quite fond of nutritional yeast sprinkled over top). Serve.
Notes
Adapted from True Food via 101 Cookbooks