Broccoli With Onions And Cumin - cooking recipe

Ingredients

1 lb broccoli, trimmed and cut into short lengthwise spears (or use huauzontle)
1 teaspoon cumin seed, lightly pan toasted then ground
1 1/2 tablespoons olive oil
1 medium red onion, thinly sliced
1 garlic clove, finely chopped
1 teaspoon cider vinegar
1/2 teaspoon salt (to taste)
1/8 teaspoon fresh ground pepper (to taste)
1 tablespoon unsalted butter

Preparation

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.
While the broccoli is cooking, heat a skillet and toast cumin seeds for 1 to 2 minutes or until very fragrant. (don't burn it!). Remove from heat and crush or grind in a spice grinder.
Heat the oil in the same skillet over medium heat.
Add the onion and garlic, cook while stirring, until the onion is limp, about 4 minutes.
Add the remaining ingredients, including the cumin, and cook for 1 minute.
Drain broccoli well and transfer to a serving platter or shallow bowl.
Spoon onions on top. Serve hot.