Broccoli with Chile & Garlic

This may be a very simple treatment for broccoli but it's really delicious, if you like butter, chile, and garlic, and I do, very much.

In fact the only thing better is to make twice as much of the garlic and chile oil, then toss in not only broccoli but cooked pasta, finishing the whole thing with a generous sprinkle of grated Parmesan cheese.

You could do this with cauliflower too, I wouldn't doubt. Perhaps not a large head of it; about 4 cups of florets would be sufficient. I figure that's the same amount as the broccoli.

2 to 4 servings
15 minutes prep time

1 large head broccoli
2 or 3 cloves of garlic
2 tablespoons unsalted butter
1 tablespoon olive oil
1/4 teaspoon salt
1/4 to 1/2 teaspoon red chile flakes

Wash and trim the broccoli, and cut it into florets. Put it in a pot with an inch of water and bring to a boil; boil for 5 minutes. Drain very well.

Meanwhile, peel and mince the garlic. When the broccoli is draining, be sure the pot is dry then put the garlic, butter, olive oil, salt, and chile flakes into it. Return to the burner and bring it up to a simmer. Let it simmer for a minute or two, then add the very well drained broccoli. Stir it into the garlic and chile sauce for a minute or two, until well distributed and soaked into it, then turn it out onto its serving dish. Serve at once.




Last year at this time I made Caprese Tortellini Salad.

Posted in: Ontario Food