Slow Cooked Broccoli

Happy Tuesday, slowly getting to Friday.  So I got a new toy for Christmas…

Le Creuset Pot
I guess I was good this year.  Good enough anyway!  Love the color, it is perfect in our kitchen.  I especially love the weight of the cast iron, and the coating.  I broke it in almost immediately for Biz’s simply crusty bread recipe, I have been been dying to make it.    Delicious and easy as can be to make.  Nice crisp crust, dense but tender middle, near perfect and worth every carb!  No surprise it is one of her most popular recipes this past year.  I didn’t get any good pics of it, you’ll have to check out Biz’s.

Last weekend I had some time on my hands and decided to try break it out my new pot again, this time for slow cooked broccoli.

Slow cooked broccoli

It couldn’t be easier to make.  Olive oil, broccoli, garlic, crushed red pepper and salt.  It is actually very similar to the spicy garlic oil I make and serve over broccoli.  This is a shortcut version of that dish.  The final product won’t win any beauty contest but it wins in the flavor category.

slow cooked broccoli

It cooks in the oven for two hours, which keeps the broccoli soft yet still firm enough to be served as a side without falling apart.  Cook it a bit longer and you can spread it on crusty bread as an appetizer.  It is good hot out of the oven or cold as leftovers in a salad.

Slow Cooked Broccoli

Recipe Type: Vegetable
Author: Jacky Hackett
Prep time: 10 mins
Cook time: 2 hours
Total time: 2 hours 10 mins
Serves: 4
  • 2 heads of broccoli
  • 1 cup Olive Oil
  • 3 cloves garlic, sliced thinly
  • 1 t. crushed red pepper
  • 1/2 t. – 1 t. kosher salt
  1. Heat oven to 200 degrees F.
  2. Cut heads of broccoli, and slice stems.
  3. Place olive oil and garlic in an oven proof pot.
  4. Heat until garlic begins to bubble/make noise. Turn off heat.
  5. Stir in crushed red pepper, salt, and broccoli. Stir to coat.
  6. Cover pot and place in oven for 2 hours.



  1. Biz says:

    Thanks for the shout out Jacky! I love the color of your pot. Mine isn’t LeCrueset though, it’s a knock off from Sam’s Club – it was $38 – I have two of them, one for bread only and another for soups and braising.

    I’ll have to try that method the next time I make broccoli for me and my SIL!

  2. Chantele says:

    Love your LeCrueset! What a great colour! That broccoli sounds really yummy too, pity my hubby doesn’t like it. ight try it for me one day though and keep some for salad the next day like you said!

  3. Anita at Hungry Couple says:

    Ooh, Santa was good to you! I’ve got a whole Le Creu wish list but Santa left me a new SLR camera instead. Not that I’m complaining about that for one moment! I do, however, have the Lodge version of the Dutch oven (pretty much identical) and I promised myself I’d try making bread in it this year. I’ll have to check out that recipe.

  4. Louise says:

    Never visited your blog before, nice. I “like” your dutch oven, color is really nice too. I have a red one, which I use contantly for everything, even Biz’s bread, man was that ever good. Printed your “slow cooked broccoli” it’s on the agenda to make.

  5. jillyinmn says:

    I LOVE that color! I use mine on a weekly basis, I got a new, smaller one for Christmas as well, I am going to try that broccoli in it, sounds delish!

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