Caramelized Broccoli with Garlic

By west757

Irresistible is the best word to describe chef David Gingrass’s richly browned broccoli that is seasoned with garlic, lemon juice and red pepper.

I first had this dish years ago at a friend's house in Connecticut. For me it was revelation from simply steamed broccoli.

I always cook it a little less since I am not fond of mushy vegetables. Experiment with it to find the desired texture you like.

Ingredients

• 1 . 3 tablespoons extra-virgin olive oil
• 2 . 2 heads of broccoli (1 1/4 pounds total), stems peeled and heads halved lengthwise
• 3 . 1/2 cup water
• 4 . 3 garlic cloves, thinly sliced
• 5 . Pinch of crushed red pepper
• 6 . Salt and freshly ground black pepper
• 7 . 2 tablespoons fresh lemon juice

Details

Servings 4
Adapted from foodandwine.com

Preparation

Step 1

1. In a large, deep skillet, heat 2 tablespoons of the olive oil. Add the broccoli, cut side down, cover and cook over moderate heat until richly browned on the bottom, about 8 minutes. Add the water, cover and cook until the broccoli is just tender and the water has evaporated, about 7 minutes. Add the remaining 1 tablespoon of olive oil along with the garlic and the crushed red pepper and cook uncovered until the garlic is golden brown, about 3 minutes. Season the broccoli with salt and black pepper, drizzle with the lemon juice and serve.