Let me tell you how much I loved this broccoli! Normally I like my broccoli roasted in the oven, but I loved it cooked this way. High heat makes this brown up pretty quickly and easily. I loved this so much, it's already on my menu again for this week. Delish!
3 tablespoons extra-virgin olive oil
2 heads of broccoli (1 1/4 pounds total), stems peeled and
heads halved lengthwise
1/2 cup water
3 garlic cloves, thinly sliced
Pinch of crushed red pepper
Salt and freshly ground black pepper
2 tablespoons fresh lemon juice
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.
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