New This Month

Broccoli Hache

In French, "hache" simply means "minced."

  • Servings: 4

Photography: David Sawyer

Source: Martha Stewart Living, December 2000


  • 1 head broccoli, (about 1 1/2 pounds)
  • 2 tablespoons extra-virgin olive oil
  • 1 medium onion, cut into 1/2-inch dice
  • 3 cloves garlic, minced
  • Coarse salt and freshly ground pepper


  1. Cut stalks off the broccoli, and peel coarse skin using vegetable peeler. Chop stalks into 1/2-inch pieces, and set aside in a small bowl. Chop florets into 1/2-inch pieces, and set aside in another small bowl.

  2. Heat olive oil in a large skillet over medium-high heat. Add onion and garlic, and cook until softened, about 4 minutes. Add chopped broccoli stalks and 1/4 cup water. Cook until stalks soften, about 3 minutes, adding more water if pan gets dry. Add chopped florets, and cook, stirring occasionally, until tender and bright green, about 6 minutes. Season with salt and pepper, and serve hot.

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