Monday, May 7, 2012
Broccoli with Garlic
This recipe highlights broccoli’s natural savoriness with a bit of garlic. The technique is simple, combing braising and sauteing, leaving a tender, satisfying side dish. This technique can be used with other vegetables as well.
The size of the skillet is vital to cooking the broccoli evenly. For this recipe, a 12-inch skillet is ideal. You don’t want to overcrowd the pan, no matter what you’re cooking.
Garlic press (optional)
Measuring cups and spoons
Large skillet (preferably non-stick)
1 bunch broccoli (about 1 1/2 pounds)
3 garlic cloves, minced
1/2 cup water
2 tablespoons olive oil
1/8 teaspoon red pepper flakes (optional)
2 tablespoons lemon juice
salt and pepper
Cut the florets off the broccoli using a chef’s knife. Slice the larger florets in half by slicing through the stem. Break off the woody bottom portion of the stalk and discard. Peel away the tough outer layer of the remaining stalk. Slice the peeled stalks into 1/4-inch thick slices.
Place the cut broccoli florets and stems in the skillet with the water. Cover and cook over medium-high heat until the water is simmering and the broccoli turns bright green, about 2 minutes. Uncover and cook until the water has evaporated and the broccoli is tender, about 5 minutes.
Push the broccoli to the sides of the pan, clearing a space in the center. Add the olive oil, garlic and red pepper flakes, if using. Mash the garlic into the pan using the back of a spoon, mixing into the oil. Cook for 10 seconds and then stir into the broccoli. Remove from the heat.
Stir in the lemon juice and season with salt and pepper to taste.
Makes 4 servings.