Italian Broccoli with Garlic and Olive Oil
Italian Broccoli with Garlic and Olive Oil
This Italian broccoli recipe is a very simple way of transforming steamed or blanched broccoli into a yummy meal. Peeling the broccoli stalks is easy, allowing for even cooking.
Ingredients for 6:
Bunch of fresh broccoli
6 tablespoons of olive oil
2-3 cloves garlic, finely chopped (or more, to your preference or taste)
Salt and black pepper
Preparation:
Wash the broccoli. Cut off any woody parts at the base of the stems. Use a small sharp knife to peel the broccoli stems. Cut any very long or wide stalks in half.
Boil water in the bottom of a saucepan equipped with a steamer, or bring a large pan of water to a boil.
If steaming the broccoli, put it in the steamer and cover tightly. Cook for 8-12 minutes or until the stems are just tender when pierced with the point of knife. Remove from heat.
If blanching, drop the broccoli into the pan of boiling water and blanch until just tender, 5-6 minutes. Drain.
In a frying pan large enough to hold all the broccoli pieces, gently heat the oil with the garlic.
When the garlic is light golden (do not let it brown or it will be bitter) add the broccoli, and cook over moderate heat for 3-4 minutes, turning carefully to coat it with the hot oil.
Season with salt and pepper. Serve hot or cold.
In the winter time or when the fresh broccoli does not look so hot, I've made the same dish with several boxes of a quality brand frozen broccoli.........it's the garlic and oil that gives it that wonderful taste.
This veggie with the garlic and oil can also be tossed with cooked pasta of your choice.
No need to make alfredo sauce.
It's just good as plain old pasta with broccoli in garlic/oil. Any kind of pasta......penne, twists, etc. I've even made it with angel hair.
The broccoli is the star of the show, thanks to the garlic and oil.
Garlic also keeps the vampires away plus is a natural antibiotic. No wonder the Italians lived so long. The Chinese and Indians make a similar dish.......stir frying the broccoli with garlic and peanut oil, etc.
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