Broccoli cooked forever [Roy Finamore] from Food52 Genius Recipes: 100 Recipes That Will Change the Way You Cook (page 176) by Kristen Miglore

  • broccoli
  • chiles
  • olive oil
  • anchovies

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Melyinoz on March 19, 2023

    Reduced the amount of oil based on another’s suggestion here, but this meant the broccoli did not confit, but rather fried lightly in oil. After 45 min my broccoli was soft and deeply brown and I stopped cooking it to avoid burning it. I took a small bit to taste how it had turned out, and ended up eating a bowl - it was delicious. I did drain the broccoli on some paper towel before eating as I was worried about the still substantial amount of oil it cooked in. I felt very full after eating this and that feeling lasted a long time, which I imagine speaks to the amount of oil I consumed.

  • ChelseaP on May 21, 2021

    Made exactly to the recipe and everyone gobbled it up. Served it mixed in with orecchiette pasta.

  • CynthiasCooking on February 20, 2021

    I like my broccoli crisp - he likes his "flexible". We both loved this.

  • dzant on April 04, 2020

    i loved this!!!

  • Frogcake on April 01, 2016

    This is an incredibly delicious way to use broccoli. Yumm. I've stirred this into pasta like pesto and I've used this to flavour soups. Will make this again for sure.

  • tmatthey on October 09, 2015

    UGLY. Oily. Yet I liked - or loved - it every time we ate it (or the leftovers thereof). Best use was with a baked potato (second use). Worst use was as a veggie side on its own some (first use). It still was yum but the recipe which I tried to follow anally (because that is who I am) was too oily for a stand alone, for me. I will def make again, with the intent of using pasta/potato/bread to sop up the oil the first serving and then use the remainders as the side dish. The marriage of flavors - brocc, oil, garlic, anchovies, etc ... that part really rocks.

  • Melanie on April 27, 2015

    The title of this one caught my eye - the broccoli is blanched before being cooked for two hours in olive oil flavoured with chillies, garlic and anchovies. I served this on pasta for dinner and don't think that I would have enjoyed it if simply served with bread but the flavour was really lovely. I thought that there was too much oil left in the pan at the end of cooking so will consider reducing the quantity next time.

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