Wednesday, December 7, 2011

Simple Steamed Broccoli with Garlic

Broccoli is a cool season crop so it is likely to show up on sale during the fall and winter, in other words, right now.

Some people are happy to eat vegetables plain - that would be Ronnie. I, on the other hand, like stuff on my vegetables. Stuff like olive oil, toasted nuts, garlic, olives, capers. It would be a shame to skip the vegetables just because you are afraid of adding a little fat and salt. If liking your vegetables means gussying them up a bit, don't feel guilty about it.

This is a very easy but tasty way to prepare broccoli. Any leftovers are good in a green salad.

Simple Garlic Broccoli
(serves 3-4)

2 cloves of garlic, sliced thinly
1 head of broccoli, broken into small florets and stems peeled and cut into 1/4" slices
2 tablespoons olive oil
1/4 tsp salt, or more to taste

Heat 1 Tbl olive oil in a medium saucepan or skillet with a cover over medium heat.

Add garlic and saute until fragrant but not browned. Don't burn it - it turns bitter.

Add broccoli and toss to cover with oil. Add 1 tbl water,  which should immediately create a lot of steam. Cover and steam broccoli for 5 minutes, until crisp-tender. Try a piece after 4 minutes if you like your broccoli crisp. If it's not cooked enough, cook for another minute.

Remove the cover, turn up the heat to medium-high and cook another minute to evaporate most of the water.

Drizzle with remaining tablespoon of olive oil and season to taste with salt. Serve immediately.

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