Broccoli “sauce”

This recipe is incredibly versatile – use it to top pasta, pizza or crostini. The long cooking melds everything together and the resulting “sauce” tastes rich, mellow and nothing at all like blanched broccoli. You can add drained canned white beans, flaked canned tuna and/or dried chili flakes to taste. If you’re serving this on pasta, simmer it for less time so it’s a bit more “wet” and serve it with tons of grated pecorino.