Cooked-to-Death Vegetables
Alex Lau
We don’t always want to eat vegetables crisp-tender—sometimes our favorites are best when they’re cooked low and slow, until they completely surrender.
Recipe information
Yield
4 Servings
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
Preparation
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.
