Broccoli, containing vitamins A and C and several minerals, as well as fiber, is one of the most healthful vegetables. This version is drizzled with spicy red pepper oil and garnished with crisp garlic chips.
Recipe courtesy of Williams-Sonoma
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon thin, crosswise-cut garlic slices
- 1/4 teaspoon red pepper flakes
- 1 bunch broccoli, about 1 1/2 pounds
- 1 In a small fry pan over medium-low heat, combine the olive oil, garlic and red pepper flakes. Heat, stirring, just until the garlic begins to turn golden on the edges, 1 to 2 minutes. Remove from the heat. Place a small, fine-mesh sieve over a heatproof bowl and pour the oil through it. Reserve the oil and the contents of the sieve separately.
- 2 Trim off 1/2 inch from the stem ends of the broccoli stalks, then peel the tough outer layer from the stalks. Cut off the florets and the slender stems from the tops of the stalks, trimming them so that they are 1 to 2 inches long. Cut the large stalks crosswise into slices 1/4 inch thick.
- 3 Place all the cut broccoli in a steamer rack set over boiling water, cover tightly and cook until tender, 4 to 6 minutes.
- 4 Transfer the broccoli to a warmed serving dish. Drizzle with 2 tsp. of the reserved garlic oil and toss to coat. Reserve the remaining oil for another use. Sprinkle with the crisp garlic slices and red pepper flakes and serve.