About Beth

Beth
Beth, along with her husband, Mike, is co-owner of two Italian Deli/Markets in St. Louis - Viviano’s Festa Italiano. When not creating yummy new menu items for the deli, she’s the pediatric research lab supervisor at Washington University School of Medicine. Read more out about Viviano’s Festa Italiano.

About Irene

Irene
Irene loves to think, read and dream about food. She enjoys cooking & eating in general. Although she demures about her talents, Irene has a finely-tuned palate that her friends envy. She bakes on occasion. The rest of the time she's creating memories with her family and friends. . . or she's learning a new needlecraft technique.

About Deborah

Deborah
Deborah is a wife, mother, grandmother, traveler, bootlegger, and a very poor speller! As Victor Hazan so eloquently puts it, Deborah has chosen Umbria to be the home of her soul. When she can’t be there in body, she spends her free time cooking & reading about Italy. She blogs mostly about food and about trips – past and future – here: Old Shoes New Trip.

About Doug

Doug
Doug lives in Eastern Ontario in a farmhouse built in 1903. He is a retired teacher with four adult children, a wife, a son-in-law, two Irish step-grandchildren and one grandson who he is lucky to hang with a lot. He has way too many books. Doug also blogs at To Slow Time Down.

About Cindy

Cindy
Cindy lives in Eagle River, Alaska where her freezer is always full of salmon, halibut & shrimp. Cindy participates in several regular cooking challenges. You can read more about her cooking and life in the last frontier on her blog, Baked Alaska.

About Sandi

Sandi
Sandi is a true Southerner, but a traveler & Italian cook at heart. She lives in Alabama and knows more about fried green tomatoes than fricassees. Her family owned the WhistleStop Café for many years. Sandi also blogs at Whistlestop Cafe Cooking.

About Jan

Jan
Jan, a serious home cook, has owned “Essentials” since 1992. She is passionate about all things Italian, especially the cuisine & the language. Jan blogs about her travels (next trip Italy May/June of 2010) at: Keep your Feet in the Street.

About Jerry

Jerry
Jerry is a food obsessed Canadian. He learned to love Italian food as a child while eating the meals prepared by his Napolitano uncle. He learned to cook Italian foods by watching his uncle cook these feasts for the family. This love of Italian food has been honed through serious personal experimentation in eating and cooking. Willing to try most anything once, Jerry isn't so sure about tripe! Jerry also blogs at Jerry's Thoughts, Musings, and Rants!

About Palma

Palma
Palma is a Marriage & Family Therapist in Palm Desert, CA. She’s an Italian-American with a passion for cooking, entertaining, & travel to Italy. She’s always planning her next culinary adventure to Italia on her blog, Palmabella's Passions

About Kim

Kim
Kim is our permanent sub and the image above gives you a good idea of the look on her face when she realized she was drafted. Kim loves to eat, drink, travel and cook - probably in that order. When she's not here, you can find her organizing and leading food, wine and beer tours in Europe as co-owner and operator of GrapeHops or blogging at What I Really Think.

« Green Beans Pasticcio | Main | Fried Broccoli Florets »

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.

Comments (5)

David:

I think I used too much garlic when I cooked this one.

Looks great Cindy!

I am like you, because of peeling the stalk, that is now my favorite part. We tend to cut the stalk into "coins". I think it makes it easier to eat.

Perfect - a classic (and simple) way to prepare broccoli - let the natural flavours shine through. I like to sprinkle it with a bit of parmigiano just before serving.

Marcella Hazan:

Ah, how can people discard the stem! I'd rather throw away the florets. Cindy, your broccoli looks as though you didn't have any salt in the water or very little. It should come out much greener.

Marcella: I actually had quite a bit of salt in the water. My brocolli was a little past its prime, and probably not as green as it should have been. It still tasted great! Cindy

Beautiful, Cindy. I give my grandsons raw brocolli instead of potato chips. But, they don't like the stems. I usually save them for a creme of brocolli soup, but you've convinced me to try sauteing just the stems.

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This page contains a single entry from the blog posted on January 13, 2011 1:07 AM.

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