- 3 tbsp extra virgin olive oil
- 2 heads of broccoli cut into halved florets (so there is a flat side...I noticed this note after making the recipe, but my florets were just fine!)
- 1/2 c water
- 3 cloves garlic, thinly sliced
- Pinch of crushed red pepper
- Salt and freshly ground black pepper
- 2 tbsp fresh lemon juice (omitted this)
- In a large deep skillet, heat 2 tbsp 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 broccoli is just tender and the water has evaporated, about 7 minutes (note - mine got a bit mushy so I recommend less time on this step).
- Add the remaining olive oil along with the garlic and crushed red pepper; cook uncovered until the garlic is golden brown, about 3 minutes.
- Season with salt and pepper, drizzle with lemon juice and serve.
This tasted a lot like roasted broccoli, but with a bit of a deeper flavor. As I noted, next time I will shorten the cooking time on the step with the water as my broccoli was just a bit overdone for my taste.
I served this with grilled steaks with a sweet and spicy hoisin sauce...quite possibly the best sauce I have ever tasted. Definitely check out that post.
Print this post