Broccoli with Red Onion and Cumin
Brocoli con Cebollas y CominoHuauzontle is an ancient green vegetable with a flavor similar to broccoli that grows in Puebla and other adjacent areas in central Mexico. Huauzontle is unavailable or very rarely marketed in this country. However, broccoli is grown in Mexico and is frequently used in Mexican cooking, sometimes as a substitute for huauzontle and works well in this dish.
Ingredients
Makes 4 servings
- 1½ tablespoons olive oil
- 1 medium red onion thinly sliced
- 1 medium garlic clove finely chopped
- 1 teaspoon ground cumin
- 1 teaspoon cider vinegar
- ½ teaspoon salt or to taste
- ⅛ teaspoon freshly ground pepper or to taste
- 1 tablespoon unsalted butter
- 1 pound broccoli trimmed and cut into short lengthwise spears
Instructions
- In a skillet heat the oil over medium heat.
- Cook the onion and garlic, stirring, until the onion is limp, about 4 minutes.
- Add the remaining ingredients and cook for 1 minute.
- Reserve in the pan off heat.
- Bring a large skillet or wide deep saucepan of water to a boil.
- Add the broccoli and cook, uncovered, until crisp-tender and still bright green, 6 to 7 minutes.
- Drain well and transfer to a serving platter or shallow bowl.
- Spoon the onions on top.
Notes / Tips / Wine Advice:
Serve hot.