Smothered Broccoli with Peppers, Onions, and Raisins

One of my favorite cookbooks from the last year or two is The Splendid Table’s® How to Eat Supper by Lynn Rosetto Kasper and Sally Swift. From the National Public Radio show of the same name, these are easy dinners, perfect to make on a week night. I think there has been only one or two recipes that weren’t repeaters. (If a cookbook has a lot of dishes I want to repeat, I know it’s really good!)

The other evening after work, we took a late afternoon walk and then home for dinner. I was tired, hungry, and wanted dinner pronto! I had planned to make this dish for dinner, which is found under the “Sides” section of the book. Of course, I took liberties with the recipe. The original recipe serves 6-8 people, I didn’t have 1 ½-2 pounds of broccoli, I had about 2 cups or so. But that’s the beauty of vegetable stir fries, it doesn’t really matter the amount, everything tastes good together! Served over a toasted baguette with some olive oil, most of this didn’t make it to the table; it was so good, I ate my portion standing up!

This is the second time I’ve made this for dinner  and I thought it was yummy, but adding some leftover meat or beans would make an attractive and delicious addition if you wanted a bit more. If you don’t have any rosemary, I think any fresh herb would make it delicious!

Smothered Broccoli with Peppers, Onions, and Raisins
Based on the recipe of the same name in The Splendid Table’s® How to Eat Supper

• 1-3 cups broccoli florets, steamed
• 2 teaspoons, extra virgin olive oil
• 1 medium red pepper, cut into thin strips
• 1 small red onion, sliced thinly
• Roughly  2 Tablespoons chopped fresh rosemary
• 1/8 teaspoon red pepper flakes (Note: Kasper calls for 1/8 teaspoon, I added ½. Let’s just say it should be somewhere in between, ½ was a bit on the SPICY side!)
• ¼ cup raisins (Note: Kasper says golden are preferred, I’ve never used anything other than Thompson and they are delicious)
• 2 Tablespoons pine nuts, toasted (Note: I realized the pine nuts I had in the fridge had an expiration date of November 2010, so I chopped some almonds and walnuts instead, untoasted, and this was a great substitution.)

In a saucepan, steam the broccoli florets until just done. Set aside in a serving bowl and top with salt and freshly ground pepper.

In the same saucepan, add the olive oil and warm until it shimmers. Add the red pepper, onion, rosemary, and red pepper flakes and cook at medium heat until everything starts to get soft. Stir in the raisins and add to the broccoli. Top with the pine nuts or nuts. Can be served at hot or at room temperature, or from the fridge. Serve on top of toasted bread with olive oil, rice, or by itself. Add leftover meat, tofu, or beans if you want a more substantial dish.

3 thoughts on “Smothered Broccoli with Peppers, Onions, and Raisins

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