Wednesday, April 6

Caramelized Broccoli

You might have noticed this from previous vegetable posts, but one of my all-time favorite veggies is broccoli. I usually just dice the florets and roast in a hot oven with olive oil, salt, and pepper, but I loved discovering this recipe from a friend. The whole head of broccoli gets used (no wasting the whole bottom stem) and caramelizes in a hot pan until deeply browned, crisp, and nutty. It requires some time and skill to come out perfectly, but it's truly a show-stopping side dish. It's definitely a winner for garlic-lovers too!

 Caramelized Broccoli:
  • Slice two heads of broccoli length-wise.
  • Meanwhile, heat 2 tbsp. of olive oil in a large, deep skillet.
  • Add broccoli, cut-side down, and cook for 6-8 minutes.
  • Add 1/2 c. water and cover with the skillet with a lid. Cook until water evaporates, about 6-8 minutes.
  • Add 3 sliced garlic cloves, salt, pepper, and a large pinch of red chili flakes. Cook another 2-4 minutes.
  • Squeeze the juice of one lemon over the broccoli and serve.

Serves 4