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Broccoli with Red Onion and Cumin |
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Serves: 4
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(Brocoli con Cebollas y Comino)
Category: Other Vegetables
Huauzontle 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.
1 1/2 tablespoons olive oil
1 medium red onion, thinly sliced
1 clove garlic (medium), finely chopped
1 teaspoon ground cumin
1 teaspoon cider vinegar
1/2 teaspoon salt, or to taste
1/8 teaspoon freshly ground pepper, or to taste
1 tablespoon unsalted butter
1 pound broccoli, trimmed and cut into short lengthwise spears
1. 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.
2. 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. Serve hot.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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