Broccoli with Turmeric and Tomatoes

From: Food & Wine

We already know that broccoli and tomatoes are nutritional powerhouses, but recent news tells us that the spice turmeric has strong anti-oxidant properties too.

INGREDIENTS:

2 tablespoons cooking oil

2 onions, cut into thin slices

3/4 teaspoon turmeric

1 1/2 pounds broccoli (about 2 large stalks). Stems peeled and cut crosswise into 1/4 inch slices, tops cut into florets (about 7 cups in all)

1 cup drained canned diced tomatoes (from one 15 ounce can)

1/3 cup water

3/4 teaspoon salt

INSTRUCTIONS:

In a large deep frying pan, heat the oil over moderate heat. Add the onions and cook covered, stirring occasionally, for 5 minutes. Uncover and cook, stirring occasionally, until the onions are very soft, about 5 minutes longer.

Stir in the turmeric to coat the onions. Stir in the broccoli, tomatoes, water and salt and bring to a simmer. Reduce the heat and simmer, covered, until the broccoli is tender, about 10 minutes.