Do you think a broccoli recipe can be considered OMG-worthy? At first, I’d say no. I mean, broccoli? Really? But after this recipe, I just may have to rethink that answer. I love roasted broccoli. I love broccoli cranberry salad. I love broccoli with maple syrup. But now I have a new way to love it. Caramelized with Garlic. The recipe comes from the September 2008 issue of Food & Wine magazine, and was listed in a 30 Best Fast Recipes Ever article. I completely agree with the best and fast assessment. It took just minutes to get it going and didn’t require too much babysitting.
It’s quite possible that I ate the whole batch myself (although I did halve the recipe!), but Madeline did have a bunch herself, and every time she finished her portion, she fussed for more. That kind of fussing I like! Nick, on the other hand, has a love/hate relationship with broccoli. He went through a phase where he only ate the stalk portions. Then he switched and only ate the tops. Now he says he doesn’t like it, although I got him to try one piece this time (house rule) and he sheepishly admitted he liked it.
Like broccoli? MAKE THIS. I promise you won’t be disappointed. You can come back and thank me once you clear your plate too.
Caramelized Broccoli with Garlic
Recipe courtesy of David Gingrass, Food & Wine
3 tablespoons extra-virgin olive oil
2 heads of broccoli (1-1/4 pounds total), stems peeled and heads halved lengthwise
1/2 cup water
3 garlic cloves, thinly sliced
Pinch of crushed red pepper
Salt and freshly ground black pepper
2 tablespoons fresh lemon juice
In a large, deep skillet, heat 2 tablespoons 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 the broccoli is just tender and the water has evaporated, about 7 minutes. Add the remaining 1 tablespoon of olive oil along with the garlic and the crushed red pepper and cook uncovered until the garlic is golden brown, about 3 minutes. Season the broccoli with salt and black pepper, drizzle with the lemon juice and serve.