Movable Type 3.2
December 30, 2009
Broccoli alla ClaudiaFood and cooking
My aunt served this on Christmas, and it just looked like normal broccoli, but then we tasted it and were basically "OMG THIS IS THE BEST THING EVER" and she was all "I KNOW, RIGHT?" Or, you know, something like that. So I made her describe what she did to it, and last night I tried my best to replicate it. Here's what you do!
Put a bunch of olive oil in a large saute pan. Add a bag of frozen broccoli florets. (She was very firm in the fact that they had to be florets, not some other cut of broccoli. I'm not sure why it's so important, but I believe her.) You can let them thaw at room temperature for a while, or just add them frozen - it will just take a little longer to cook if they're frozen. Don't microwave them first or anything. Okay, so add the broccoli and a bunch of garlic. My aunt used whole cloves, but I used minced, and it's fine either way. Turn the heat to medium-low and cook, stirring periodically, until the broccoli is almost cooked.
When the broccoli is almost done, add a little more olive oil and some black pepper, red pepper flakes, and sea salt. (Or did she say kosher salt? I'm not sure. I used sea salt because that's what I had.) Stir it a bunch, and keep cooking. You want to almost overcook this. Cook until the bright green has faded and gotten a bit dull. I KNOW. I usually like my broccoli to stay bright green and crisp too. But for this recipe, you really do want to cook it into submission. When the green has faded, turn off the heat and enjoy! It's good hot, room temperature, or cold, so it's great to serve in a buffet or something, or to do ahead when you're having company. Yum.Posted by Kat at December 30, 2009 06:38 AM