Broccoli Balsamico

Finishing steamed broccoli by glazing it in a tangy sauce gives this essential vegetable new interest. If you skip using a steamer basket or insert, you can cook the broccoli, then glaze it, all in the same pot. This method lets the florets absorb the most flavor as the liquid boils off, concentrating the sauce.

Makes 4 servings

Ingredients
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon brown sugar
  • 1 small clove garlic, finely chopped
  • 1/2 teaspoon grated ginger
  • 1/2 teaspoon salt
  • 3 or 4 grinds black pepper
  • 1 tablespoon extra virgin olive oil
  • 5 cups broccoli florets
Directions
  1. In a small bowl, whisk the vinegar, sugar, garlic, ginger, salt, and pepper together. Add in the oil. Set aside while the broccoli cooks.
  2. Place the broccoli in a narrow, deep saucepan. Pour in 1/2 cup water, cover, and set over medium-high heat. Cook until the tips of the florets are tender but the stems are firm when pierced with a knife, about 5 minutes. Off the heat, add the balsamic mixture, pouring it down the side of the pot so it mixes with the cooking water.
  3. Return the pot to the heat and cook, stirring, until the liquid has almost completely evaporated, about 30 seconds. Serve immediately.

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Copyright© 2005 Dana Jacobi, 12 Best Foods Cookbook