Broccoli With Onions And Cumin

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This zesty dish originally called for huauzontle, a long-stemmed green common in mexican cuisine that tastes similar to broccoli. If you can find huauzontle, feel free to substitute it for the broccoli.

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Steps

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Bring a large skillet or wide deep saucepan of water to a boil.

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Add the broccoli and cook , uncovered , until crisp-tender and still bright green , 6 to 7 minutes.

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While the broccoli is cooking , heat a skillet and toast cumin seeds for 1 to 2 minutes or until very fragrant.

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Remove from heat and crush or grind in a spice grinder.

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Heat the oil in the same skillet over medium heat.

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Add the onion and garlic , cook while stirring , until the onion is limp , about 4 minutes.

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Add the remaining ingredients , including the cumin , and cook for 1 minute.

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Drain broccoli well and transfer to a serving platter or shallow bowl.

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Spoon onions on top.

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Serve hot.

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Ingredients

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broccoli, cumin seed, olive oil, red onion, garlic clove, cider vinegar, salt, fresh ground pepper, unsalted butter