Broccoli With Onions and Cumin |
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Prep Time: 20 Minutes Cook Time: 5 Minutes |
Ready In: 25 Minutes Servings: 4 |
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This zesty dish originally called for huauzontle, a long-stemmed green common in Mexican cuisine that tastes similar to broccoli. If you can find huauzontle, feel free to substitute it for the broccoli. Ingredients:
1 lb broccoli, trimmed and cut into short lengthwise spears (or use huauzontle) |
1 teaspoon cumin seed, lightly pan toasted then ground |
1 1/2 tablespoons olive oil |
1 medium red onion, thinly sliced |
1 garlic clove, finely chopped |
1 teaspoon cider vinegar |
1/2 teaspoon salt (to taste) |
1/8 teaspoon fresh ground pepper (to taste) |
1 tablespoon unsalted butter |
Directions:
1. Bring a large skillet or wide deep saucepan of water to a boil.
2. Add the broccoli and cook, uncovered, until crisp-tender and still bright green, 6 to 7 minutes.
3. While the broccoli is cooking, heat a skillet and toast cumin seeds for 1 to 2 minutes or until very fragrant. (don't burn it!). Remove from heat and crush or grind in a spice grinder.
4. Heat the oil in the same skillet over medium heat.
5. Add the onion and garlic, cook while stirring, until the onion is limp, about 4 minutes.
6. Add the remaining ingredients, including the cumin, and cook for 1 minute.
7. Drain broccoli well and transfer to a serving platter or shallow bowl.
8. Spoon onions on top. Serve hot.
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