Broccoli with cherry tomatoes

Ingredients for 4 servings:

• 1 head of fresh broccoli, approx. 700g
• 12 cherry tomatoes, fresh, good quality
• 1 shallot(s), finely chopped
• 1 garlic clove(s), finely chopped
• 2 tbsp olive oil
• salt and pepper

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

Side dish to meat or fish

Cut the broccoli florets from the stalk, cut open the larger stalks or halve them to create equal-sized pieces. Boil the stalk in a little water for 20 minutes to obtain a few tablespoons of vegetable stock, then discard the stalk. Wash the vegetables and add them to boiling salted water. Leave the heat on high until the vegetables return to a boil, then drain after no more than 2 minutes and place the broccoli in a sufficiently large bowl of iced water to stop the cooking process and preserve the green color. After a few minutes, spread out on a cloth to dry. When the vegetables are ready, sauté the shallot and garlic in oil until translucent, add the halved or quartered tomatoes, and season with salt and pepper. Turn frequently and after about 5 minutes add the broccoli, return to the heat, and cook until al dente with a few tablespoons of the vegetable stock.