Tuesday, August 18, 2009

Caramelized Broccoli with Garlic

We usually roast broccoli, but I found a recipe while browsing an old Food and Wine magazine that looked interesting - Caramelized Broccoli with Garlic. It is from the October 2007 issue.
  • 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.

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1 comment:

  1. I am always looking for new ways to prepare vegetables, this looks like a great recipe!