Adding a little garlic and a few red pepper flakes to your florets will have everyone at the table asking for your secret. Crunchy, bright, with just a kiss of heat, this dish is the perfect thing to serve with chicken, fish, or steak; toss the cold leftovers into a salad.
SERVES: 2 to 4
INGREDIENTS:
- One 1½-pound head broccoli, bottom 2 inches trimmed off, broccoli cut into florets
- 3 tablespoons extra-virgin olive oil
- 4 garlic cloves, thinly sliced
- Sea salt and freshly ground black pepper
- ½ teaspoon crushed red pepper flakes (optional)
INSTRUCTIONS:
- Bring a medium pot of salted water to a boil.
- Meanwhile, fill a large bowl with ice water.
- Add broccoli to the boiling water and cook, uncovered, until tender when pierced with a fork, about 5 minutes.
- Using tongs, immediately transfer the broccoli to the ice water, then drain in a colander.
- Wipe out the pot.
- Add the olive oil and garlic to the pot and cook over moderately high heat, stirring occasionally, until just golden, 1 minute.
- Add the broccoli and cook, stirring frequently, until heated through, 2 minutes.
- Add salt and pepper to taste, and crushed red pepper flakes (if using).
- Adding a little garlic and a few red pepper flakes to your florets will have everyone at the table asking for your secret.
- Crunchy, bright, with just a kiss of heat, this dish is the perfect thing to serve with chicken, fish, or steak; toss the cold leftovers into a salad.
