With summers that heat up rapidly here we have had trouble in the past growing a good crop of broccoli that matures before it bolts. This year we planted it earlier and changed the planting location and now have been enjoying beautiful sweet heads for a couple of weeks. My husband makes delicious broccoli and, while it sounds simple enough to prepare, he has ‘the touch’ so I thought I would share his method with you.
Broccoli with Garlic
1 large head broccoli
3 tablespoons extra virgin olive oil
3 cloves garlic, thinly sliced
salt and pepper to taste
Slice broccoli into flowerettes, using some of the stem. Place a metal steaming basket with about 1/2-inch of water in a 4-quart pot. Cover pot and bring water to a boil on high heat. Once the water is boiling, add broccoli. Cover and steam for approximately 6-7 minutes until the broccoli is crisp tender and bright green. Do not overcook it. While the broccoli is cooking, place oil and garlic in a 2-quart saucepan. Turn the heat to medium and let the garlic cook until it is just beginning to brown (2-3 minutes). Do not burn the garlic. Add steamed broccoli to garlic and oil. Add a couple of dashes of salt and pepper. Cover the pan, then lift the pot off the burner and, holding down the lid tightly, shake it upside down to distribute oil and garlic around the broccoli. Turn the burner off and let pan with broccoli sit on the stove for 5-10 minutes to absorb the flavor of the garlic and oil, then transfer to a serving bowl. Serves 5-6.