Caramelized Broccoli with Lemon

This is meant to be a topping for bruschetta, but works perfectly as a side dish or topping on flatbread.

INGREDIENTS:

1 bunch broccoli, florets only and stems saved for something else

1 small yellow onion, finely diced

2 cloves garlic split lengthwise

Olive oil as needed

1 teaspoon sugar

Juice of 1 Meyer lemon

½ tablespoon oregano leaves, chopped

1 teaspoon white balsamic vinegar

¼ cup water or as needed

Salt and pepper to taste

Optional-Chili flakes and minced garlic to taste

METHOD:

Cut the florets into 1 x ½ inch pieces. Heat a large skillet over medium heat.

When the skillet is hot, film generously-up to 1/8^th inch deep-with oil and add the garlic. Tip the pan so all the oil and garlic is down by the handle. Cook, moving garlic as needed, until it is golden all over and the oil is fragrant. Remove and discard the oil.

Add the onion and cook until it is softened and starting to color. Use a slotted spoon or mesh strainer to remove the onion to a bowl and reserve. Return any excess oil from the onions to the pan.

Turn up the heat to medium-high, and when the oil is just starting to send up wisps of steam, add the broccoli and toss to coat. Season with salt and pepper. Cook, without turning the broccoli, until it starts to caramelize. When this happens, turn or toss the broccoli, and continue this until the broccoli a browned and crisped a bit all over.

Make space in the center of the pan and sprinkle in the sugar. As soon as it turns amber colored, add the vinegar and the water and scrape to loosen the caramel. Add the onions back to the pan. Toss the broccoli to coat and cover the pan for 1 minute. Check to see if there is still water in the pan and/or if the broccoli is tender. If not, and there is little water, add a splash more and cover the pan. After a minute or two, the broccoli should be cooked through. Add the oregano, and lemon juice, toss to coat, and coat a little longer until the pan liquid is 80% gone. Finish with a drizzle of flavorful olive oil. The broccoli is ready to serve.

If you like it spicy and want to use the garlic and chili, before adding the sugar, make a well in the center of the pan and add oil and the garlic and chili. Cook until fragrant and toss to combine with the broccoli. Proceed as above.

Chef’s Notes: Toast or grill 12 or more pieces of rustic bread and then use a spoon or tongs to load the broccoli onto the toasts and serve. If you want, you can scatter with pine nuts or pistachios, lay an anchovy on top, or scrape some parmesan over.

Serves: 4

Source: Chef Andrew Cohen