Broccoli With Garlic And Soy Sauce

By á-170456

Ingredients

• 1 head garlic - (abt 16 cloves) peeled
• 1 cup good olive oil
• 1 teaspoon crushed red pepper flakes
• 1 teaspoon kosher salt
• 4 broccoli stalks cut into florets (8 cups of florets)
• 2 tablespoons soy sauce

Details

Servings 6

Preparation

Step 1

Put the garlic cloves and oil in a small heavy-bottomed saucepan. Bring to a boil and cook uncovered over low heat for 10 to 15 minutes, until the garlic is browned and tender. Turn off the heat and add the red pepper flakes and 1/2 teaspoon salt. Immediately pour into a heat-proof container to stop the cooking. Allow to cool to room temperature.

For the salad, blanch the broccoli florets in a large pot of boiling salted water for 2 to 3 minutes, until crisp-tender. Drain well and immerse immediately into a large bowl of ice water until the broccoli is cooled. This process stops the cooking and sets the bright green color. Drain well.

In a large bowl, toss the broccoli with 1/2 teaspoon salt, 1/4 cup of the oil used to cook the garlic, the soy sauce, and 8 or more cloves of cooked garlic. Taste for seasonings and serve cold or at room temperature.

This recipe yields 6 servings.