Cooked-to-Death Vegetables

broccoli cabbage kale vegetables zucchini vegetarian

Amiel Stanek

4 Servings

Source

Ingredients

1½ pounds cabbage, celery, zucchini, broccoli rabe, green beans, and/or kale

2–3 garlic cloves, smashed

⅓ cup olive oil

Pinch of crushed red pepper flakes (optional)

Kosher salt

Method

Cut or tear vegetables into large pieces roughly the same size. Using your hands or a pair of tongs, toss vegetables, garlic, olive oil, and red pepper flakes, if using, in a large Dutch oven to combine; season aggressively with salt and toss again. Place pot over lowest possible heat and cover. Cook until vegetables are collapsed and very tender, checking and stirring gently every half hour or so (they’ll become more delicate as they cook), 1½–2 hours. Season with salt and serve hot or at room temperature.