A few weeks ago I hinted at the best broccoli recipe ever. It’s my husband’s favorite and takes a simple ingredient and elevates it for any type of eater (vegetarian, vegan, carnivore, etc). It’s a riff on Italian style cooking which uses great olive oil to enhance an inexpensive seasonal vegetable into a great side dish. This broccoli recipe can be substituted with asparagus, cauliflower, brussel sprouts, broccolini or any other hearty vegetable.
Best Broccoli Ever
1 head of broccoli
1 fresh small red chili
4 cloves of garlic
¼ cup of olive oil
Bring a small 8-10” saucepot with water to a boil. While the water is heating, prepare the broccoli by cutting off the hard end of the stem. Then slice broccoli flowers lengthwise and leave a lot of the stem on. The stems are full of flavor and have a great texture to contrast the head. Place in your serving plate or shallow bowl.
Slice the garlic very thin legnth-wise or just chop into large chunks. Chop the red chili the same way. Fill a mixing bowl with ice water and reserve. Then add kosher salt to the boiling water and add the broccoli for 4-5 minutes. Once it is just barely cooked through, drain into a colander and add to the ice water to stop it from still cooking. Once the broccoli is bright green and cool, drain the broccoli back in the colander.
Place the same saucepot back on the stove and turn on the heat. Once all the water is evaporated, add the olive oil, garlic, and chili. Cook on low heat swirling the pot until the garlic is golden brown. Careful not to let the garlic burn! This should take 60-90 seconds. Add the broccoli to the pot and toss in the garlic chili oil for 30 seconds, using tongs as needed. Squeeze the lemon on top and then plate into the shallow bowl or plate.