The Crisper Whisperer: Alice Waters' Long-Cooked Broccoli Recipe
This recipe showcases Alice Waters' method for long-cooked broccoli, transforming it into a deeply tender and flavorful side dish. Broccoli florets are slowly braised with olive oil, garlic, chili, and water until incredibly soft, then finished with fresh lemon and optional cheese. It highlights the beauty of simple ingredients prepared with care.
Equipment
- 1 Chef's knife
- 1 Cutting Board
- 1 Large Saute Pan With a lid, preferably heavy-bottomed
- 1 Tongs or Wooden Spoon For stirring
- 1 Citrus Zester/Juicer For lemon zest and juice
Ingredients
Main
- 1 1/2 pounds broccoli
- 1/4 cup olive oil
- 6 garlic cloves peeled and chopped
- Pinch of dried chili flakes
- A few good pinches of salt
- 1 cup water
- Juice and zest of 1 lemon
- 2 to 4 tablespoons grated parmesan or pecorino cheese optional
Instructions
- Wash and trim the broccoli. Cut the florets into bite-sized pieces and peel the stems, then slice them into 1/4-inch rounds.
- Peel and finely chop the garlic cloves.
- In a large, heavy-bottomed sauté pan or Dutch oven, heat the olive oil over medium-low heat.
- Add the chopped garlic and chili flakes, cooking gently for 2-3 minutes until fragrant, being careful not to brown the garlic.
- Add the prepared broccoli to the pan, along with a few good pinches of salt and the water. Stir to combine.
- Bring the liquid to a gentle simmer, then cover the pan and cook for 20-30 minutes, or until the broccoli is very tender, stirring occasionally.
- Remove the lid and increase the heat slightly, allowing any remaining liquid to reduce and evaporate, about 5-10 minutes.
- Stir in the fresh lemon juice and zest.
- Taste and adjust seasoning as needed.
- Transfer the long-cooked broccoli to a serving dish and, if desired, sprinkle with grated Parmesan or Pecorino cheese before serving.
Notes
This technique transforms humble broccoli into a remarkably tender, flavorful dish. The key is the long, slow braise, which breaks down the tougher fibers without turning it to mush. Ensure your broccoli florets are consistently sized for even cooking. Don't be shy with the olive oil; it's crucial for flavor and mouthfeel. A good quality extra virgin olive oil will elevate the dish significantly. Adjust chili flakes to your preferred spice level. The lemon juice and zest added at the end brightens everything beautifully, cutting through the richness. For an extra layer of umami, consider a sprinkle of nutritional yeast if you're avoiding dairy, or a high-quality aged Pecorino for a sharper finish. Avoid high heat during the braise; a gentle simmer is ideal to prevent scorching and ensure even tenderness.