Long-Cooked Broccoli

I got Nancy Silverton's book Sandwich Book a long time ago, but I haven't really cooked very much from it. However, her long-cooked broccoli somehow stuck in my head, and I've been gearing up to try it. I finally did a few nights ago, when I was home alone. I was in the mood for comfort food, and I had an idea that this might hit the spot. Indeed!

I know it's not pretty - it's not the photo, it just doesn't photograph very well. At all. After all, we're talking green-grayish mush. Not the most appetizing. But really, get over that, because the flavor is fantastic! Nancy Silverton pairs this with scrambled eggs and feta cheese. I didn't have any feta in the house, but I did eat it with scrambled eggs, and that was nothing short of delicious.

Long-Cooked Broccoli

1 head of broccoli
2-3 cloves of garlic
1/2 yellow onion
1-2 small, dried chillis
2 tbsp olive oil
salt

Cut the head of broccoli from the stem. Peel the stem if it's tough. Slice it, and the entire head, into 5 mm slices.

Bring water to a boil in a large pan, with some salt. Cook the broccoli for two minutes, and immediately plunge into a bowl of cold water.

Dry the broccoli with some paper towels, and put in a sauce pan with the onions, garlic, chilli, oil and a little bit of salt. Let it cook covered on very low heat for about an hour and a half. Stir every now and then.

Recipe in Swedish:
Långkokt broccoli