Loving vegies is an ongoing habit. Part of loving vegies is learning to cook them, how each one behaves, who they match with, who their friends are. The other part is discovering their best accompaniments. Each meal is a chance to taste something new, or live in the moment with the company of a trusted old faithful.
Broccoli has a season, even though we can get it all year round. It’s a winter vegie. During the cold months I eat broccoli almost every day. Over a bowl of broccoli the other day I was stunned to realise that I haven’t really given it much time here. I wasn’t ignoring broccoli, just not noticing the role it plays in my everydayness. Time now to give my winter workhorse, broccoli, it’s due. Until spring hits and other vegies assert their supremacy for a short period….
Brocolli sauté, with leek, rosemary and garlic.
– 1 leek, washed and sliced
– 1 large head of broccoli, washed, cut into small florets
– 1 stem of new rosemary
– 1 clove garlic, sliced
– olive oil, salt, pepper
In a heavy base pan over medium-low heat, start by warming the garlic and the rosemary in a good lug of olive oil. Once the garlic is sizzling and just starting to colour, remove the rosemary stem and add in the leek. Stir to coat with oil, season with salt and pepper and cover with a lid to soften, for about 3-5 minutes. Stir the soft leeks and garlic and then add in the broccoli and about ½ cup of water or stock, whichever you have to hand. Cover and allow to steam/sauté until the stems of the broccoli are tender (that is, the tip of a sharp knife slides in easily). If there is water still in the pan, turn the heat up to medium and with the lid off, allow the water to steam off until there is a liquidy ‘sauce’ to your liking. Or allow it to dry completely and juice it up with a squeeze of lemon when you serve it. Serve in a large flat bowl, and eat.
A great accompaniment for this dish is a soft poached egg or a crumble of goats cheese. Toasted almonds and fresh chopped parsley also compliment brilliantly, with a bit of extra butter, just because.