Sautéed Broccoli With Garlic and Chile

Name: Sautéed Broccoli With Garlic and Chile
Total time: 10 min
Ingredients: 3 tablespoons extra-virgin olive oil; 1 pound broccoli, cut into 1 1/2- to 2-inch-long florets, stems sliced 1/4-inch thick; Kosher salt and black pepper; 3 garlic cloves, sliced; Red-pepper flakes, to taste

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Total: 10 minutes

Servings: 4

Cost: $5.00 /serving

Author : Ali Slagle

broccoli garlic red pepper flakes

Ingredients

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3 tablespoons extra-virgin olive oil1 pound broccoli, cut into 1 1/2- to 2-inch-long florets, stems sliced 1/4-inch thickKosher salt and black pepper3 garlic cloves, slicedRed-pepper flakes, to taste

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Instructions

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Step 1

Heat the olive oil in a large (12-inch) skillet over medium-high. Add the broccoli stems, season with salt and pepper, and cook, undisturbed, until starting to brown, 2 to 3 minutes. Stir in the florets, season generously with salt and pepper, and shake into an even layer. Cook, undisturbed, until browned, 2 to 3 minutes.

Step 2

Add the garlic and red-pepper flakes and stir until the garlic is fragrant, less than 1 minute. Reduce heat to medium, add 3 tablespoons water, cover, and cook until the broccoli is bright green and fork-tender, 2 to 3 minutes, reducing heat if needed to prevent burning. Season to taste with salt, pepper and red-pepper flakes.