Broccoliwood Squares
Chunky Italian Tomato and Broccoli Stew Simmered with Herbs
30 minutes
Serves 4
DinnerItalian
Herb's take
Tonight, we’re taking a rustic French concept for a little Tuscan vacation. You’ll coax deep flavor out of tomatoes and broccoli, learning why veggies love a gentle simmer and herbs need a late entrance. This stew is hearty enough to feel like dinner, but light enough to leave you plotting seconds.
Ingredients
Yield
4
Instructions
- 01Fill a large pot with water and bring it to a boil. Drop in the broccoli florets and blanch for 2 minutes, then drain and immediately transfer to a bowl of ice water to stop the cooking. Drain well.
- 02In a heavy-bottomed Dutch oven or large saucepan, heat olive oil over medium heat. Add chopped onion and red bell pepper and cook, stirring, until softened, about 6 minutes.
- 03Add the garlic and cook, stirring, for 30 seconds until fragrant but not brown.
- 04Stir in diced tomatoes, kosher salt, black pepper, dried oregano, dried basil, and red pepper flakes. Bring to a simmer.
- 05Cook uncovered, stirring occasionally, for 10 minutes until the tomatoes break down and juices reduce slightly.
- 06Add the blanched broccoli to the pot and stir to combine. Simmer for another 5 minutes so the flavors meld but the broccoli stays al dente.
- 07Remove from heat. Stir in balsamic vinegar and most of the chopped parsley, reserving a bit for garnish.
- 08Ladle into bowls and top with the reserved parsley. Serve with crusty bread if you like your dinner with a side of carb.
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