Braised Broccoli with Orange and Parmesan
A simple one-pan broccoli recipe I've made three times in the past ten days. Parmesan cheese, tomatoes, orange juice, and oregano deliver a wild ride of big flavor.
I discovered this gem of a braised broccoli recipe in a round about way. It’s 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 toasted almonds because I couldn't help myself. Simple, vibrant, and amazing.
Let’s talk about how I ended up cooking this recipe on repeat. I saw an old friend, Lucy Attwater when she came through San Francisco for a photoshoot. Lucy and I met when she was the stylist on a feature I did with Whole Living Magazine. Thankfully, we kept in touch over the years! That night we were chatting over drinks, 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 and the book wouldn’t be published for months.
A year and some passes, and I was emailing with Sebastian Beckwith (a friend who runs In Pursuit of Tea). He mentioned that he was having dinner at Ganso, a Ramen / Japanese Comfort Food restaurant opened by a mutual friend. He was there with Dr. Weil, who btw, has a fantastic new book out - True Food.
I was clearly meant to track down a copy and spend time with this book. So I did. It has been out on my counter for a few weeks now, filled with inspired, clean-eating recipes, beautiful photography & design. It is printed on uncoated paper and beautifully done on many fronts. I think it will resonate with many of you.
I’m including a sampling of spreads from the book here so you can get a sense of the project. Many of the recipes in it are wonderful, but the Braised Broccoli with Orange and Parmesan (recipe below) was the breakaway hit in our kitchen, and I've cooked it three times in the past ten days.
Braised Broccoli: Serving Ideas
Today's recipe is a fantastic, versatile recipe and a power side. Here are a few of the ways we’ve enjoyed it.
- Frittata Sandwich: Leftovers are welcome as a component on these frittata sandwiches.
- Avocado Asparagus Tartine: I also love it as a component on this tartan, in place of the asparagus.
- Mushroom Lasagna: The braised broccoli is an easy side for this lasagna.
More Broccoli Recipes
- Broccoli Apple Salad
- Broccoli Cheddar Soup
- Double Broccoli Quinoa
- Broccoli Soup with Coconut Milk
- all broccoli recipes
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Braised Broccoli with Orange and Parmesan
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 or broccolini, 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
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In a medium saucepan over medium-high heat combine the orange juice and tomatoes.
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Bring to a boil and stir in the broccoli. Stir in the oregano and red pepper flakes, then cook until the broccoli is just tender and bright green - a couple minutes. Do your best to avoid overcooking the broccoli.
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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
Related Recipes
Broccoli Apple Salad
A dreamy broccoli apple salad made from all-star ingredients. Bright broccoli florets, crisp apples, crunchy fried shallots, candied nuts and slivered red onions are tossed in a honey-kissed, creamy, almond dressing.
Broccoli Cheddar Soup
A simple, everyday broccoli soup made special with crusty, mustardy croutons and cheddar. Perfect for those days when you need some extra nutritional punch.
Double Broccoli Quinoa
For the broccoli lovers out there (or anyone who strives to be), this is your recipe. Cook up lots of broccoli, and puree half of it into a pesto. The other half is cut into little florets. Toss the broccoli with some quinoa, sliced avocado and a drizzle of feisty chile pepper oil.
Broccoli Soup with Coconut Milk
This broccoli soup with coconut milk is so good and super easy. It's a simple broccoli and spinach affair made with a coconut milk broth a topped with good stuff like pan-fried tofu croutons, toasted almonds, and shredded scallions. Time to break out your blender.
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Comments
Lovely! Thanks so much for this idea and for sharing what looks to be a wonderful cookbook.
The True Food book is gorgeous and so full of delicious recipes, I'm enjoying cooking from it regularly...that is, when I'm not cooking from a HS recipe!
This looks absolutely delicious! Broccoli is one of my favorites!
This truly looks like the ideal way to enjoy broccoli! And it' a beautiful dish, too!
Yum! I just picked up some broccoli and was needing some inspiration--thanks! :)
What a gorgeous dish! The flavor profile is amazing. Looks like a beautiful cookbook, too!
This is such a fabulous looking side. Yum!
Mmm broccoli and orange, what a combo!
I would never think to add orange to a dish like this but it looks great!
You + this book = destiny Love this recipe idea and thanks for adding something to my holiday wish list!
It's about to jump from summer into spring here in Australia and that dish sounds like the perfect way to end a long warm day. Thanks! x Em and Rog
I normally have broccoli with white sause but that looks delicious
Cookbook looks fantastic! you always inspire Heidi. just curious - when you post a recipe from a cookbook do you need permission or is credit enough as you always do? I notice many books don't allow for reproduction which is usually noted inside the book. I only ask this because I have a vegan lifestyle blog and want to know the boundries. I cook from your books all the time always pleased. HS: Thanks Diana! I typically request permission from the publisher. Unless I do a significant adaptation or rewriting of the recipe - and in those cases I note the original inspiration.
That book looks gorgeous! Is there a good amount of vegetarian recipes? It might just be the next book on my cookbook shelf! And the broccoli! I love making a meal of broccoli and will do it in any number of ways. I just happen to have all of the ingredients for this on hand, and I think it'll make a fine dinner tonight. Thanks for sharing the recipe :)
Wonderful and healthy looking salad. I love the added crunch of almonds. The book looks beautiful too. It might have to go on my Christmas list :)
I never tire of broccoli, and am always looking for new ways to prepare it. The combination of orange juice and tomato is intriguing. That cookbook is absolutely gorgeous and I'll keep my eye out for it.
I love True Food Kitchen! It's one of my favorite cookbooks this year. Love the additions of citrus and almonds to this broccoli dish - definitely a must-try! :)
I love Andrew Weil. This cookbook looks absolutely incredible as does your braised broccoli.
Such an easy and convenient dish! And it reminds me of those simple pasta dishes - but with broccoli instead of pasta. Lovely.
The cookbook looks beautiful - great images and recipes and the actual book itself looks like a really nice cookbook! And I love broccoli and cabbages with citrus - great recipe!