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.

Reviews Add a comment

  • steppe22
    28 JAN, 2013
    This is a very tasty way to get lots of veggies! I love adding onion to my greens; makes everything more flavorful without adding any yucky stuff.
  • Natash
    19 MAR, 2011
    I didn't have olive oil so I used some Kraft Zesty Italian salad dressing instead. Was delicious! All I kept think though, was this would be excellent with bacon in it! Mushrooms would be great too! Mmm.
  • QueenFrostine
    18 FEB, 2010
    My mom's always made something like this over pasta with lots of parmigiano or romano cheese over it, and a healthy dose of olive oil. it's delicious!