Recipe by SusieQusie
This zesty dish originally called for huauzontle, a long-stemmed green common in Mexican cuisine that tastes similar to broccoli. If you can find huauzontle, feel free to substitute it for the broccoli.
Top Review by StrikingEyes00
This was fabulous! I needed a broccoli recipe to go with a Pan Seared Moroccan Salmon (Recipe #158351). So, I searched broccoli and cumin and this was the only recipe that came up. I loved how the flavors of the cumin and red onion came together. This meal was exceptional!
- 1 lb broccoli, trimmed and cut into short lengthwise spears (or use huauzontle)
- 1 teaspoon cumin seed, lightly pan toasted then ground
- 1 1⁄2 tablespoons olive oil
- 1 medium red onion, thinly sliced
- 1 garlic clove, finely chopped
- 1 teaspoon cider vinegar
- 1⁄2 teaspoon salt (to taste)
- 1⁄8 teaspoon fresh ground pepper (to taste)
- 1 tablespoon unsalted butter
Directions See How It's Made
- Bring a large skillet or wide deep saucepan of water to a boil.
- Add the broccoli and cook, uncovered, until crisp-tender and still bright green, 6 to 7 minutes.
- While the broccoli is cooking, heat a skillet and toast cumin seeds for 1 to 2 minutes or until very fragrant. (don't burn it!). Remove from heat and crush or grind in a spice grinder.
- Heat the oil in the same skillet over medium heat.
- Add the onion and garlic, cook while stirring, until the onion is limp, about 4 minutes.
- Add the remaining ingredients, including the cumin, and cook for 1 minute.
- Drain broccoli well and transfer to a serving platter or shallow bowl.
- Spoon onions on top. Serve hot.