Braised Broccoli with Orange and Parmesan

Braised Broccoli with Orange and Parmesan Recipe

I saw Lucy Attwater when she came through San Francisco last Fall. She was the stylist on the feature I did with Whole Living Magazine, and we've kept in touch. That night we were chatting over drinks at Fat Angel and she was telling me about a fantastic shoot she'd just come from related to True Food Kitchen. Ditte Isager was the photographer and the cookbook was related to Dr. Weil's restaurants. It sounded great, I made a mental note to keep an eye out for the book - but as many of you know, these things can take time.

A year and some passes, and I'm emailing from Delhi with Sebastian Beckwith (my friend who runs In Pursuit of Tea), who mentions having dinner at Ganso, a new Ramen / Japanese Comfort Food restaurant opened by a mutual friend. He went with Dr. Weil, who btw, has a fantastic new book out - True Food.

True Food Dr. WeilTrue Food Dr. Weil

I was clearly meant to track down a copy and spend some time this book. So I did, and it has been out on my counter for a few weeks now, full of inspired, clean-eating recipes, beautiful photography & design, printed on uncoated paper. It's nicely done on many fronts. I think it will resonate with many of you as well so I thought I'd share a sampling of spreads down below, as well as the recipe for Braised Broccoli with Orange and Parmesan - the breakaway recipe I've cooked three times in the past ten days.

True Food Dr. WeilTrue Food Dr. WeilTrue Food Dr. Weil

This broccoli is the sort of thing you can throw together on a weeknight, in a single pan, with next to no fuss or time commitment. It incorporates a blast of orange and a bit of fresh oregano into a tomato base, and is finished with a sprinkling of cheese. I added some crunchy almonds because I couldn't help myself, and served it as a side to stuffed shells, over a family-style frittata for lunch, and as a topping on an open-faced avocado tartine.

True Food Dr. WeilTrue Food Dr. Weil

Braised Broccoli with Orange and Parmesan

HS: I've been using fire-roasted tomatoes here, and they're extra delicious. I also can't help but at a few almonds for a bit of crunch.

1/4 cup / 60 ml freshly squeezed orange juice
1 14-ounce can crushed tomatoes

1 head of broccoli, florets and stalks trimmed and cut into bite-sized pieces

1/4 teaspoon chopped fresh oregano
1/4 teaspoon red pepper flakes
1/4 teaspoon fine grain sea salt
1/8 teaspoon freshly ground black pepper
1 tablespoon extra virgin olive oil
1/4 cup Parmesan cheese shavings
2 tablespoons toasted sliced almonds

In a medium saucepan over medium-high heat combine the orange juice and tomatoes. Bring to a boil and stir in the broccoli. Stir in the oregano and red pepper flakes, then cook until the broccoli it just tender,and bright green - a couple minutes. Do your best to avoid overcooking the broccoli. Season with salt and pepper, and transfer to a serving dish. Drizzle with the olive oil, and sprinkle with the cheese and almonds before serving.

Serves 4-6 as a side.

Adapted from True Food: True Food: Seasonal, Sustainable, Simple, Pure by Andrew Weil, M.D., Sam Fox, and Michael Stebner

Prep time: 5 minutes - Cook time: 5 minutes

If you make this recipe, I'd love to see it - tag it #101cookbooks on Instagram!
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