Melted Broccoli Toasts

Let’s label this “tastes better than it looks.” It is nearly impossible to add acid to a green vegetable and not have it turn a putrid shade, but prolonged cooking with toasty garlic and olive oil mellows this cruciferous creature into broccoli bliss, so just trust me on this one.

It is addictively good served on top of oiled and toasted bread with a bit of black pepper and shavings of a salty firm cheese. Likewise, it makes for a wonderful pasta sauce or topping for a fried cutlet