Prep 20 mins
Cook 5 mins
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.
- 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
- 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.
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!
What a great way to dress up broccoli! I used flowerets instead of spears because we buy pre-cut broccoli in large bags from Costco (we eat a lot of it!) Flavors were all subtle, so nothing overpowered the broccoli. Thanks for another winner, Susie!
Terrific broccoli dish; the sauteed onions are especially tasty! I used ground cumin and a salt replacer, and omitted the butter. I think next time I'll undercook the broccoli and then stirfry it a bit with the onions, but it's easy and I'd say definetly worth making again!