Thursday, March 4, 2010

Skillet-Browned Broccoli with Pan-Toasted Garlic

3 large broccoli stems with stem end attached
1/4 cup extra virgin olive oil
Coarse sea salt
Ground black pepper
3 Tbsp. thinly sliced garlic cloves

1. Preheat a 12-inch cast-iron skillet over medium heat. Slice broccoli heads lengthwise in a 1-inch-thick slices, cutting from the bottom of the stem through the crown to preserve the shape of the broccoli (reserve any florets that fall away for another use). Brush both sides of each broccoli slice with some of the olive oil and sprinkle lightly with salt and pepper.

2. Place half of the slices in the heated skillet and set a heavy medium skillet on the slices to press them to the cast-iron skillet. Cook over medium heat for 3 to 4 minutes, or until well browned. Turn slices and cook second side for 3 to 4 minutes more or until browned (for more tender broccoli, cook over medium-low heat for 5 to 6 minutes per side). Repeat with remaining broccoli slices. Transfer to a warm platter, cover, and keep warm.

3. Drizzle the remaining olive oil into the hot skillet, reduce heat to medium-low and add garlic slices. Cook garlic, stirring gently and constantly for 2 minutes or until the slices are lightly browned. Transfer to a plate lined with paper towel and sprinkle lightly with salt and pepper.

4. Arrange broccoli on serving platter. Sprinkle the toasted garlic slices over broccoli. Makes 8 servings.

5. *Kitchen Tip: Keep cooked broccoli slices warm in a 300 degree F oven or cover with foil while the remaining broccoli cooks.

Compliments of Better Homes and Gardens

1 comment:

Nicole said...

I think this recipe is really good and you can't beat new ways to cook veggies! But it is time consuming, so I would save it for a special occasion when you are going for a fancy, well presented meal.