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Source: sapodilla-brown.blogspot.com
See all 2 photos
Source: glutenfreeportland.org

It is anything but a mistake…

I love Broccoli, but even if you’re not crazy about, if you like garlic, then you might really like this. Personally, I can’t get enough of it. I’d first heard of it from my father, who was a phenomenal cook. He had been in an Italian restaurant, saw it on the menu, was curious, so he asked. Fast forward the next night, he made it, and had made it for years every time I was at his house. From watching him make it, it seemed easy enough. But it took me a bit before I finally got it right. It’s not sauteed like you might have had so don’t saute, even if tempted. You will ruin the charred effect, that it is supposed to get, and then it will just be sauteed broccoli in garlic, and oil. It’s really easy, not a bad thing, but not “burnt”. When it’s done a taste of a floret, should give off an ever so slight squirt of garlicky oil. I hope you enjoy it as much as I do.

What you’ll need

1 to 2 cloves of garlic thinly sliced

3 tbsp Extra Virgin Olive Oil

1 head of Broccoli, only the florets. (Do not toss the stems! Save for a later use. Just shave them first)

1/8 tsp of salt

Pepper to taste

Optional: Freshly grated Parmigiana, or Romano cheese.

Directions: In a pan, heat oil, over medium heat. When it’s hot, add garlic. Sweat it, and add broccoli florets, floret side down. Sprinkle salt and pepper over and let sit. Do not saute. It will be tempting to saute, but remember you want a slightly charred effect. Let sit, uncovered until it looks charred. If need be you can add a drop more oil. Once charred it should be done. Taste to make sure seasoning is right, and that it is adequately cooked for you. It should have a nice, sweet slightly charred taste. The florets should give off a nice bit of garlicky oil. Sprinkle with cheese if using. Mmmm…. Enjoy.

Should serve 3, or 4?

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