Broccoli-Cheese Dunk
Makes 6 gooey servings
Ingredients
3 TB olive oil
1-1/2 pounds broccoli, cut into 1-inch florets, stems peeled and diced
1 large garlic clove, minced
1 tsp ground coriander
1 tsp chili powder
1 tsp ground cumin
1/2 tsp dried oregano
Salt, to taste
1/2 cup water
1 pound sliced provolone cheese
Warm tortillas (flour or corn), for serving
Directions
Turn on the oven broiler/grill. Have six individual gratin dishes (or one or two larger ones, just use your judgment) at the ready.
Heat the oil in a large skillet over medium heat, then in with the broccoli. Let it cook for about 5 minutes, until just starting to color, then toss in the garlic and cook for another minute or so.
Next, add the spices and some salt, stir and cook another 1-2 minutes. Add the water and continue to cook until it’s evaporated, about 3 minutes or so.
Line the bottoms of your gratin dish(es) with half the cheese, dividing evenly if using multiple ones. In with the broccoli mixture, then top with the remaining cheese.
Under the broiler until the cheese melts and has begun to brown. Serve immediately with warm tortillas.
Recipe based on one from Food & Wine’s 2013 Annual Cookbook
Makes 6 gooey servings
Ingredients
3 TB olive oil
1-1/2 pounds broccoli, cut into 1-inch florets, stems peeled and diced
1 large garlic clove, minced
1 tsp ground coriander
1 tsp chili powder
1 tsp ground cumin
1/2 tsp dried oregano
Salt, to taste
1/2 cup water
1 pound sliced provolone cheese
Warm tortillas (flour or corn), for serving
Directions
Turn on the oven broiler/grill. Have six individual gratin dishes (or one or two larger ones, just use your judgment) at the ready.
Heat the oil in a large skillet over medium heat, then in with the broccoli. Let it cook for about 5 minutes, until just starting to color, then toss in the garlic and cook for another minute or so.
Next, add the spices and some salt, stir and cook another 1-2 minutes. Add the water and continue to cook until it’s evaporated, about 3 minutes or so.
Line the bottoms of your gratin dish(es) with half the cheese, dividing evenly if using multiple ones. In with the broccoli mixture, then top with the remaining cheese.
Under the broiler until the cheese melts and has begun to brown. Serve immediately with warm tortillas.
Recipe based on one from Food & Wine’s 2013 Annual Cookbook
