Cooking Kosher: Smothered broccoli with peppers onions and raisins

HOWARD WASSERMAN, ADVENTURES IN KOSHER COOKING
Published June 22, 2021

The Hebrew word “kosher” means fit or proper as it relates to Jewish dietary law. Kosher foods are permitted to be eaten and can be used as ingredients in the production of additional food items.

And when it comes to Kosher cooking, there is a lot to learn, a lot to share, a lot to try, and a lot to eat. The St. Louis Jewish Light is partnering with a fun Facebook group called Adventures In Kosher Cooking and its admin Howard Wasserman to provide more insight and especially more recipes to those of you looking to keep your kosher choices abundant.

Smothered broccoli with peppers onions and raisins

  • 1 1/2 to 2 pounds broccoli
  • Salt and fresh-ground black pepper
  • Extra-virgin olive oil
  • 1 medium yellow and orange bell pepper, cut into thin strips
  • 1 medium red onion, thin sliced
  • Leaves from a 4-inch sprig of fresh rosemary, chopped
  • 1/8 teaspoon hot red pepper flakes, or to taste
  • 1/4 cup raisins (golden preferred)
  • 2 tablespoons pine nuts or toasted almonds

1. Peel the broccoli stalks. Cut the florets into 1-inch pieces, and slice the stalks into 1/2-inch-thick rounds.

2. Place a steamer basket in a 6-quart pot. Add water to the pot up to the base of the steamer. Cover the pot, and bring the water to a boil over high heat. Add the broccoli, cover and steam for 4 minutes, or until a stalk barely resists being pierced with a knife. Immediately turn the broccoli into a colander and drain it. Transfer the broccoli to a serving platter and season with salt and pepper.
3. Place the empty pot back on the burner, lightly film it with olive oil, and set it over medium-high heat. Once hot, stir in the bell pepper, onion, rosemary, and pepper flakes with some salt and pepper. Sauté 3 minutes, or until the onions pick up color. Stir in the raisins. Cook another moment to soften them. Pour everything over the broccoli. Scatter the pine nuts over the vegetables, and moisten them with a little olive oil if needed. Serve hot or at room temperature.