Broccolololo ~ Ham Pie Sandwiches

30 January 2008


Oh my god, you guys! Winter vegetables!

Right now the kitchen is full of vegetables and vegetables and more vegetables. I don't want to eat anything but vegetables. Yesterday I defrosted and heated up a gigantic block of soupe au pistou and ate the Entire Thing because it was so vegetabley and delicious and huge and perfect. Then I was extremely full and happy and had some cointreau and went to bed.


Broccoli is one of the best vegetables, yet people put it down and kick it in the shins! Boo! They LOSE, because this is some delicious broccoli.

Seriously eat lots of the broccoli:

a head of broccoli
a hot red pepper
lots of garlic
olive oil
maybe some salt.

Get out a bunch of garlic. Use about eight or ten cloves. You want lots of garlic. Garlic is delicious! Smash all the cloves with the flat of your knife, peel them, chop them into medium bits, and put them in a sauté pan with medium to large amounts of olive oil. Cook them slowly and nicely.

Get out a hot pepper, cut off the stem, halve it, and cut it into thin half-moons. Stick it in there with the garlic.

Cook slowly, so everything gets sticky and sweet. While things cook, get out the broccoli. I only had a broccoli crown, which was Not Enough for two. Get a whole head of broccoli. Cut it into reasonable small florets. If you want more bits, cut up some of the stem. You may need to peel this if it's particularly tough.

When the garlic is starting to turn goldeny brown, add the broccoli to the pan. Turn the heat up to medium-high, stir things up, and cook for about five minutes. The broccoli will turn BRILLIANT GREEN and absorb some of the garlic oil. When it starts to show a few singed edges, you are done.

EAT. We had it with seared marinated tempeh and brown rice, but you could do practically anything else. Fried egg, steak, cup of soup, teriyaki, big sandwich. Eat it with a fork.

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