Recipe courtesy of Food Network Kitchen
Recipe courtesy of Food Network Kitchen
Watch how to make this recipe.
Melted Broccoli Spread
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- Level: Easy
- Total: 1 hr 45 min
- Active: 15 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 333
- Total Fat
- 28 g
- Saturated Fat
- 4 g
- Carbohydrates
- 20 g
- Dietary Fiber
- 6 g
- Sugar
- 6 g
- Protein
- 6 g
- Cholesterol
- 0 mg
- Sodium
- 639 mg
We love broccoli so much that there is always a bunch kicking around the crisper drawer. While fresh broccoli is delicious prepared all sorts of ways, this is our go-to recipe when it sits in the fridge for a little too long. Simply chop it up and cook slowly with olive oil and aromatics. What you'll end up with is a super-flavorful spread that's very versatile, whether you layer it on crusty toast with a sprinkle of feta or spoon it over a bowl of grains.
- Level: Easy
- Total: 1 hr 45 min
- Active: 15 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 333
- Total Fat
- 28 g
- Saturated Fat
- 4 g
- Carbohydrates
- 20 g
- Dietary Fiber
- 6 g
- Sugar
- 6 g
- Protein
- 6 g
- Cholesterol
- 0 mg
- Sodium
- 639 mg
Ingredients
Directions
- Bring a large pot of salted water to a boil. Add the broccoli and cook until very bright green and crisp tender, about 3 minutes. Drain and set aside.
- Add the olive oil, garlic and shallots to a heavy-bottomed pot or Dutch oven. Turn the heat to medium high and cook, stirring often, until the garlic is softened and the shallots are translucent but not brown, about 7 minutes.
- Reduce the heat to low and stir in the broccoli. Season with 2 teaspoons salt, 1/4 teaspoon red pepper flakes and several grinds of black pepper. Cook until the broccoli is very soft and tender, stirring often to prevent sticking, about 1 1/2 hours. Season to taste with salt, pepper and more crushed red pepper.
- Serve the broccoli spread warm or cold. Try it tossed with hot pasta, chickpeas and Parmesan for a quick vegetarian dish. Fold it into an omelet with cubed fresh mozzarella. Serve it on top of a grain bowl, in a chopped salad or with toasted bread.
- Refrigerate in an airtight container for up to 5 days.
