Garlic Sautéed Broccoli
Ingredients
- 500 gBroccoli (in florets)
- 3 pcGarlic (thinly sliced)
- 3 tbspExtra virgin olive oil
- 1 pcHot chili pepper (seeded and chopped)
- 1 pinchFleur de sel
- 1 pinchBlack pepper ground
Method
Vibrant green broccoli florets with a firm bite. Golden garlic provides a toasted aroma and a subtle heat that enhances the vegetable.
- 1
Cut the broccoli into uniform small florets. Peel the stem and dice it so it cooks as fast as the flowers.
- 2
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
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
Toss the well-drained broccoli into the pan. Stir vigorously so the infused oil coats every floret. Season with sea salt and ground pepper.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keeps for 2 days in the refrigerator. Reheat gently in a pan with a drizzle of oil.
