STEAMED BROCCOLI & GARLIC

By BobD

Ingredients

• Broccoli all’Aglio e Olio
• Serves 6
• 4 heads broccoli (about 1 1/2 pounds)
• Salt
• 3 tablespoons extra-virgin olive oil
• 4 cloves garlic, peeled
• 1/4 teaspoon crushed hot red pepper, or to taste
• 1/4 cup (or as needed) chicken stock or reserved broccoli cooking water

Details

Servings 6
Adapted from lidiasitaly.com

Preparation

Step 1

Cut the tough ends off the broccoli stalks. Peel the stalks with a vegetable peeler or paring knife up to the florets. Cut each head of broccoli lengthwise into two or three spears, depending on the thickness of the stalk. (The cut stalk should be no more than 1/2 inch thick at its widest point.)

Blanch the broccoli spears in a large pot of boiling salted water 3 minutes. Drain in a colander; reserving 1/2 cup of the cooking liquid if not using chicken stock.

Heat the olive oil in a wide skillet over medium heat. Whack the garlic cloves with the flat side of a knife and toss them into the oil. Cook, shaking the pan occassionally, until lightly browned, about 2 minutes. Add the broccoli and season lightly with salt and 1/4 teaspoon crushed red pepper. Turn in the oil until coated. Pour in the stock or water, cover the skillet tightly, and cook until tender, about 8 minutes.

Check the broccoli once or twice as it cooks, adding a tablespoon or two of stock if the liquid evaporates. Taste the broccoli, and season with additional salt and red pepper if you like. Serve immediately.