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+ servings
Greek Braised Broccoli with Garlic and Tomato
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Greek Braised Broccoli with Garlic and Tomato

A hearty vegan dish of tender broccoli cooked with garlic, carrots and tomato in olive oil.
Course Main Course, Side Dish
Cuisine Greek, Mediterranean
Keyword Braised, Broccoli, Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Servings 2
Author Elena Paravantes

Ingredients

  • ¼ cup extra virgin olive oil
  • 2 garlic cloves finely chopped
  • 1 tbsp tomato paste
  • 1 large carrot or 2 small sliced ½ inch thick
  • 1 pound (½ kg) broccoli fresh or frozen separated in florets
  • Salt and fresh ground pepper
  • Lemon for serving

Instructions

  • In a medium pot heat the olive oil over medium heat, once it starts to shimmer, add the garlic and sauté for about 1 minute.
  • Add the tomato paste and ¼ tsp salt, swirl in the pot and heat until the paste browns a bit.
  • Add the carrots and continue sauteing for 1-2 minutes, then add the broccoli and continue sauteing for about 1 minute.
  • Add ¼ cup of water, lower the heat to low and simmer (it should not be boiling). Cover and cook until broccoli is soft, and water has been absorbed-about 30 minutes. Check occasionally and add small amounts (2 tbsp at a time) of additional hot water if needed.
  • Remove from heat, let it sit covered for 15 minutes before serving.

Notes

  • Serve warm or at room temperature with a generous squeeze of lemon and freshly ground pepper.
  • You may accompany with feta and bread.
  • Store in the refrigerator for up to 3 days.