Roy Finamore's broccoli cooked forever from Food52

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Notes about this recipe

  • Eat Your Books

    See recipe for different serving suggestions.

  • Rutabaga on October 16, 2016

    This is delicious, but it still doesn't beat roasted broccoli in my book. I do think it's an ideal way to cook broccoli stems, however, as they become so soft with no remaining trace of woodiness. I made a small batch and used a scant half cup of olive oil, if that, but it was still quite oily. One commenter noted that this is best served with potatoes, and I can definitely see that being true. Our five-year-old really enjoyed this dish, too.

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