mushy-mooshy broccoli

I think not many people like over boiled or steamed broccoli. I don't like either, except this mushy-mooshy broccoli. When I was staying at my friends house at Belgium, quite long time ago, she cooked this tasty and homey dish ( I think this is an Italian home cooking) for us. Her original ingredients were broccoli, olive, garlic and anchovy. I used capers and ume plum vinegar , instead of anchovy.






ingredients:

1 pound broccoli,except very ends of stalks
1/3 cup pitted black olive, coarsely chopped , (I used oil cured, low sodium, pitted olives )
3 large garlic cloves, finely chopped
2 table spoons capers
2 tablespoons extra virgin olive oil
1.5 teaspoons ume plum vinegar

procedure:

1 Peel thick part of broccoli stalks and chop 3/4 inches long, from florets part to thick starks part.

2 In a large pot, heat the oil and saute garlic and add broccoli, olives and capers

3 Reduce heat to very low, cover, cook(actually steam because broccoly release moisture ) for 20 minutes, or until broccoli lose its green color and mush. (without taking off the lid, shaking a pot frequently to prevent burning. Once a while uncover and stir with wooden spoon. Make sure there is enough moisture in a pot.If not add a little water or stock, 1 teaspoon at a time.)

4 When it done, add ume plum vinegar and stirring well. more salt to taste. turn off the heat and combine with cooked pasta and serve.