Broccoli With Onions and Cumin

“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.”
READY IN:
25mins
SERVES:
2-4
UNITS:
US

Ingredients Nutrition

Directions

  1. Bring a large skillet or wide deep saucepan of water to a boil.
  2. Add the broccoli and cook, uncovered, until crisp-tender and still bright green, 6 to 7 minutes.
  3. 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.
  4. Heat the oil in the same skillet over medium heat.
  5. Add the onion and garlic, cook while stirring, until the onion is limp, about 4 minutes.
  6. Add the remaining ingredients, including the cumin, and cook for 1 minute.
  7. Drain broccoli well and transfer to a serving platter or shallow bowl.
  8. Spoon onions on top. Serve hot.

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