GREEK BROCCOLI

SERVES 2 to 4 Banish boring broccoli! In the time it takes to microwave a bag of frozen stuff, you can whip up this fresh side dish that brings the sun-dappled shores of the Aegean right into your kitchen. The tender broccoli and tangy-sweet tomatoes relax in a sauce that’s lightly flavored with Greek herbs. Opa! INGREDIENTS • 1/2 cup water • 1 pound (454 g) fresh broccoli, broken into florets • 2 tablespoons (30 ml) extra-virgin olive oil • 1 medium onion, diced (about 1 cup (240 ml)) • 3 cloves garlic, minced (about 1 tablespoon) • 1 cup (240 ml) fresh grape or cherry tomatoes • 1/2 cup (480 ml) fresh parsley leaves, minced (about 2 tablespoons (30 ml)) • 1/2 teaspoon (10 ml) dried oregano leaves • 1/2 teaspoon (10 ml) paprika • salt and black pepper, to taste • 2 tablespoons (30 ml) tomato paste DIRECTIONS 1. In a large sauté pan, bring the water to a boil over high heat. Add the broccoli, cover with a tight-fitting lid, and steam the broccoli until tender, about 4-5 minutes. Drain the broccoli in a colander and rinse it with cold water to stop the cooking process. 2. Dry the pan and heat the olive oil over medium heat. Add the onion, garlic, tomatoes, parsley, and oregano. Sauté until the onions are translucent and the tomatoes begin to pop. Add the broccoli, tomato paste, paprika, salt, and pepper; stir well to combine. Simmer for 5–7 minutes until heated through. Taste and adjust seasonings.

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Greek broccoli is how I get everyone to eat their greens: florets steamed until just tender, then simmered with tomatoes, onion, garlic, and oregano in good olive oil. Tomato paste gives the pan sauce its savory backbone. It is a 20-minute side that eats like a small meal.

Pro Tips

• Steam the broccoli until just tender, then rinse with cold water to stop the cooking. It keeps its bite through the final simmer.
• Let the tomatoes pop in the pan before adding the broccoli. Their juices are what start the sauce.
• Do not skip the tomato paste. It is what turns a loose saute into a savory sauce that clings to the florets.
• Dry the pan before adding the olive oil, since leftover steaming water makes the onions fry unevenly.
• Serve it warm or at room temperature. It handles a wait on the buffet better than most broccoli dishes.

Frequently Asked Questions

Can I use frozen broccoli for Greek broccoli?

Yes. Steam it briefly and drain it well, then add it to the tomato mixture just to heat through, since frozen florets need less simmering than fresh.

How do I store leftovers?

Refrigerate the broccoli in a covered container for up to 3 days and rewarm it in a skillet over medium heat. The tomato sauce clings even better the next day.

What should I serve with Greek broccoli?

It is a natural alongside roast chicken or lamb, and it works as a light paleo lunch on its own with an extra drizzle of olive oil.

Is this dish paleo?

Yes. It is broccoli, tomatoes, onion, garlic, herbs, olive oil, and tomato paste. Just check that your tomato paste is pure, with no added sugar.

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