Alison's Lunch

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broccoli with golden raisins

broccoli with golden raisins

I love this broccoli recipe—it’s great hot on toast, or warm or at room temperature as a salad, or as a side dish to almost anything! I love it as a snack. It’s loosely based on a recipe in Peter Berley’s Fresh Food Fast, one of my favorite cookbooks for vegetables. For a fun and colorful meal, serve this on toast with a pile of raw red pepper spears and a dish of hummus on the side.

1 ½ pounds broccoli, tops cut into bite-sized florets, and stems sliced into ¼” slices (peel the stems first if the skin is tough)
2 tablespoons extra-virgin olive oil
4 garlic cloves, thinly sliced
½ cup golden raisins
¼ teaspoon crushed red pepper flakes
sea salt or kosher salt
optional toast:
4 slices thick whole-wheat bread
extra olive oil for the toast

1. Put about an inch of water in the bottom of a pot that you can put a steamer basket in. Cover the pot and bring the water to a boil. When the water boils, put the golden raisins in the steamer basket and steam for 5 minutes. Remove the raisins, but keep the water in the steamer.
2. Put the broccoli stems into the steamer basket, and steam for 4-6 minutes until barely tender. Check them every minute after 4 minutes, poking with a sharp paring knife. Remove the stems, drain them, and immediately spread them out in a single layer on a baking sheet spread with a dishtowel. (This cools the broccoli quickly and allows it to dry out.)
3. Put the florets in the steamer, and steam for 3-5 minutes until barely tender, keeping a close eye on them. Remove the florets and spread them out on a dishtowel as with the stems. When they are cool enough to handle, chop the florets and stems a bit finer with a large chef’s knife.
4. In a large skillet over high heat, warm the oil. Add the garlic and cook for 1 minute. Add the broccoli, stems, raisins, and red pepper flakes and sauté until the broccoli is quite tender, and the flavors are nicely combined—about 5 minutes. Season with plenty of salt—it will need quite a bit.
5. If you want to serve the broccoli on toast, toast the slices of bread until golden, and drizzle with olive oil. Pile the broccoli on top.