The market had beautiful organic broccoli this week and I couldn't resist. I always look for the broccoli heads with the smallest, tightest buds and a fresh green color.
Garlicky Pan-Roasted Broccoli
- 2 heads of broccoli, cut into florets
(I usually cut the stem into slices and use those as well, they're just as nutritious and I like the crunch they bring)
- 3 garlic cloves, thinly sliced
- Olive oil, salt and pepper
Warm olive oil in a pan over medium-high heat. Add the broccoli florets and saute for a few minutes, until the broccoli starts to become a brighter shade of green, stirring occasionally. Add the garlic and saute until the broccoli just starts to get crispy and lightly browned. Season with salt & pepper.
Put a lid on the pan, and cook for another 5 minutes or so - until the broccoli becomes tender.
Such a simple weeknight side, or element of a meatless meal. The pan roasting brings out a nutty flavor in the broccoli, and garlic is the perfect complement.