Pan-Roasted Broccoli with Garlic
This quick-cooking broccoli dish is a wonderful accompaniment to fish, meat and poultry, such as our crispy chicken thighs (see related recipe at left). When cooking the garlic, take care that it doesn’t get too dark; it should be just golden.
- 1 bunch broccoli
- 1 Tbs. olive oil
- 1 large garlic clove, thinly sliced
- 1/4 tsp. red pepper flakes
- Kosher salt and freshly ground black pepper, to taste
- 3 Tbs. water
Trim and peel the broccoli stems. Cut the florets into 1-inch (2.5-cm) pieces, and cut the stems on the bias 1/4 inch (6 mm) thick
In a 10-inch (25-cm) French skillet or fry pan over medium heat, warm the olive oil. Add the garlic and cook, stirring constantly, until just golden and fragrant, about 1 minute. Using a slotted spoon, transfer the garlic to a small bowl.
Increase the heat to medium-high. Add the broccoli and red pepper flakes, and season with salt and black pepper. Pour in the water. Cover and steam for about 3 minutes. Uncover, stir and continue to cook until the broccoli is lightly browned and crisp-tender and the water has evaporated, 1 to 2 minute more. Scatter the garlic on top and serve immediately. Serves 4.