Tortas de Hauzontles

Serves 4 - 6

I N G R E D I E N T S
1 1/2 tablespoons olive oil
1 medium red onion, thinly sliced
1 clove garlic (medium), finely chopped
1 teaspoon cumin seed, lightly pan toasted then ground
1 teaspoon cider vinegar
1/2 teaspoon salt, or to taste
1/8 teaspoon freshly ground pepper, or to taste
1 tablespoon unsalted butter
1 pound huauzontle, (or broccoli trimmed and cut into short lengthwise spears)


I N S T R U C T I O N S
1. In a skillet heat the oil over medium heat. Cook the onion and garlic, stirring, until the onion is limp, about 4 minutes. Add the remaining ingredients and cook for 1 minute. Reserve in the pan off heat.

2. Bring a large skillet or wide deep saucepan of water to a boil. Add the broccoli and cook, uncovered, until crisp-tender and still bright green, 6 to 7 minutes. Drain well and transfer to a serving platter or shallow bowl. Spoon the onions on top. Serve hot.