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Greek Braised Broccoli with Garlic and Tomato

A hearty vegan dish of tender broccoli cooked with garlic, carrots and tomato in olive oil.

Prep Time
10 mins
Cook Time
10 mins
Servings: 2
Course: Side Dish , Main Course
Cuisine: Mediterranean , Greek

Ingredients

  • ¼ cup extra virgin olive oil
  • 2 garlic cloves finely chopped
  • 1 tbsp tomato paste
  • 1 large carrot or 2 small sliced ½ inch thick
  • 1 pound (½ kg) broccoli fresh or frozen separated in florets
  • salt and fresh ground pepper
  • Lemon for serving

Instructions

    Cup of Yum
  1. In a medium pot heat the olive oil over medium heat, once it starts to shimmer, add the garlic and sauté for about 1 minute.
  2. Add the tomato paste and ¼ tsp salt, swirl in the pot and heat until the paste browns a bit.
  3. Add the carrots and continue sauteing for 1-2 minutes, then add the broccoli and continue sauteing for about 1 minute.
  4. Add ¼ cup of water, lower the heat to low and simmer (it should not be boiling). Cover and cook until broccoli is soft, and water has been absorbed-about 30 minutes. Check occasionally and add small amounts (2 tbsp at a time) of additional hot water if needed.
  5. Remove from heat, let it sit covered for 15 minutes before serving.

Notes

  • Serve warm or at room temperature with a generous squeeze of lemon and freshly ground pepper.
  • You may accompany with feta and bread.
  • Store in the refrigerator for up to 3 days.