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Essentials of Classic Italian Cooking - Sauteed Broccoli with Olive Oil and Garlic

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This vegetable chapter is so easy compared to other chapters we've cooked through! A nice break in that weekly recipe challenge. Today, the recipe is Sauteed Broccoli with Olive Oil and Garlic. Another recipe that couldn't be easier or more tasty. I eat a lot of broccoli, and normally, I would either steam it or saute it. In this recipe, you boil it until tender then saute it. Oops, let me back up. You need to start by preparing your broccoli. That means washing, then paring off the tough stem on the main stalk. Some people cut this away entirely, but it's my favorite part of broccoli. So using a paring knife, just peel off all of the touch outer layer, leaving a nice tender stalk. If the stalks are large, cut them, with the florets attached, into 2 or 3 smaller pieces.

You then bring a pot of water to a boil, add salt, then boil the broccoli until tender, maybe 5 minutes or so. Then drain. You can do this step ahead of time if you choose. Next you put some olive oil and finely chopped garlic in a saute pan, and cook until garlic begins to color, then add the broccoli, salt, and chopped parsley. Oops, I didn't realize there was parsley in this recipe until I was in the process of cooking it. Guess what I didn't have? Parsley. Once you add the broccoli, you just cook for a couple of minutes and that's it. Delicious, tender broccoli with a nice garlic flavor.

If you're one that has only had brown, over-cooked broccoli and don't think you like it, give this recipe a try. It will change your mind, and broccoli might become one of your favorite vegetables.

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This page contains a single entry from the blog posted on January 13, 2011 1:20 AM.

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