Long-Cooked Broccoli

Long-Cooked Broccoli is great to serve as a healthy entrée or an accompaniment to several meals. One of our favorite recipes combines this recipe with soft-scrambled eggs and Feta cheese - search our Recipes to find the full instructions!


  • Cut the head of the broccoli off of the stalk, leaving about 1 inch of the stalk still attached.
  • Slice the outer layer of fibrous peel off the main stalk and cut it vertically into long, flat slices (1/4 inch thick x 1 inch wide).
  • Slice all the way through the broccoli top, cutting it vertically into 1 inch thick pieces, cutting through the florets when necessary.
  • In a large pot, bring 8 cup water and ¼ cup salt to a boil.
  • Cook all of the long pieces of broccoli in the boiling water (2 minutes) until bright green.
  • Drain and place in a large bowl of water to chill.
  • Once chilled, drain well and pat dry.
  • In a large, heavy-duty skillet, combine the broccoli, garlic, onion, olive oil, chile, and 2 teaspoon salt.
  • Over low heat, cook the broccoli, stirring occasionally, for 1 ½ hours, until soft and tender.
  • Season with salt, to taste.

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