| Level: | Easy |
| Total: | 50 min |
| Prep: | 20 min |
| Cook: | 30 min |
| Yield: | 4 servings |
Ingredients
- Kosher salt
- 1 head broccoli, head cut into bite size florets, stems peeled and cut into 1/4-inch thick “coins”
- 2 teaspoons coriander seeds
- Extra-virgin olive oil
- 1 medium onion, cut into 1/4-inch dice
- Pinch crushed red pepper
- 1 clove garlic, smashed and finely chopped
- 1/2-inch piece ginger, peeled and grated on a zester
- 1 (28-ounce) can San Marzano tomatoes, passed through a food mill
Instructions
- Bring a large pot of well salted water to a boil. Set up a bowl of well salted ice water. Toss the broccoli florets into the boiling water. Let the water come back to a boil and cook for 2 minutes. Immediately plunge the broccoli into the salted ice water and let it cool. Remove the cold broccoli from the ice water and reserve with the stem “coins”.
- In a small dry saute pan toast the coriander seeds until they become very aromatic, 3 to 4 minutes. Pulse the coriander seeds in a spice grinder to a fine powder. Reserve.
- Coat a large saute pan with olive oil and add the onions. Season with salt and a pinch of crushed red pepper. Bring the pan to a medium-high heat and cook the onions until they are soft and aromatic, 7 to 8 minutes. Add the garlic, ginger, and ground coriander seed and cook for 2 to 3 more minutes. Add the tomatoes and season with salt. Bring the mix to a boil and reduce to a simmer. Simmer the mix over medium heat for about 10 minutes. Toss in the broccoli florets and the stem “coins”. Cook until the tomatoes really cling to the broccoli, 10 to 12 minutes.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 150 |
| Total Fat | 6 g |
| Saturated Fat | 1 g |
| Carbohydrates | 21 g |
| Dietary Fiber | 7 g |
| Sugar | 9 g |
| Protein | 7 g |
| Cholesterol | 0 mg |
| Sodium | 899 mg |
Reviews
Discovery!!! … Thanks Anne. Am life-long fan of broccoli and usually trim off/throw away the stems. You triggered an experiment for me by preparing the broccoli stems as you described. I then prepared tashe sliced stems as I have always prepared the florets. I did not try your whole recipe. Bottom line…your prep methods of the stems created a new texture of a delicious veggie. Thanks kiddo. Annie , Fremont , CA
Delicious…Great to have a different taste for broccoli.
i didnt care for this dish. it lookeed good on tv but coriander with tomato souce and broccli was NOT a good combinatin!!!!
Very easy to make. A do ahead dish since the pork needs to be marinated for at least two hours. The sauce for the broccoli was fantastic. I could have just eaten the broccoli by itself. My only issue was I wasn’t quite sure if the cumin crusted pork goes with a tomato sauce. To me, the tomato sauce just over powered the tender pork. I usually would have the pork with scallop potatoes.
Very simple and so tasty. Anne rocks it again!
Sauce was excellent. I enjoyed the broccoli, but the broccoli haters in the household did not enjoy it.
I cooked half of this and we loved it. It was a great compliment to the pork tenderloin in this episide. The ingredients were much the same, and what we like to eat. Since we don’t eat so much at any meal, we will have this for another dinner. Thanks Anne for yet another good recipe.