Garlic Sautéed Broccoli

Vibrant green broccoli florets with a firm bite. Golden garlic provides a toasted aroma and a subtle heat that enhances the vegetable.

• Prep time: 10 min
• Cook time: 8 min
• Difficulty: Easy
• Calories: 147
• Protein: 4 g
• Carbs: 4 g
• Fat: 12 g

Ingredients

• 500 g Broccoli ( in florets )
• 3 piece Garlic ( thinly sliced )
• 3 tbsp Extra virgin olive oil
• 1 piece Hot chili pepper optional ( seeded and chopped )
• 1 pinch Fleur de sel
• 1 pinch Black pepper ground

Instructions

1. Preparing the florets

   Cut the broccoli into uniform small florets. Peel the stem and dice it so it cooks as fast as the flowers.

2. Blanching the vegetables

   Plunge the pieces into salted boiling water for 3 minutes. They should be tender but still offer resistance to a knife tip. Refresh immediately in ice water to set the green color.

3. Infusing the oil

   In a sauté pan, heat the olive oil with sliced garlic and chili. When the garlic starts to turn golden and the aroma intensifies, do not let it brown to avoid bitterness.

4. Quick sauté

   Toss the well-drained broccoli into the pan. Stir vigorously so the infused oil coats every floret. Season with sea salt and ground pepper.

Chef's tips

• Ice water after blanching is crucial to maintain that bright green color.
• If the garlic turns dark brown, discard it and start over: it will make the whole dish taste burnt.

Storage

Keeps for 2 days in the refrigerator. Reheat gently in a pan with a drizzle of oil.