It doesn’t get much simpler than this broccoli and garlic side dish. It’s quick and extremely easy to make but is sophisticated enough to serve it with pretty much anything.
Tender florets of broccoli are parboiled and plunged into ice cold water to refresh. When drained, they are sautéed in extra virgin olive oil and garlic until tender. I’ve been using this broccoli in garlic recipe for over 25 years, although sadly we haven’t eaten much broccoli for a few years – Adrienn doesn’t like it.
But broccoli and garlic are both superfoods as they contain all sorts of vitamins, minerals and antioxidants. It can help reduce inflammation and is full of fibre. And let’s be honest, any vegetable that is green has to be good for you. Now the kids are both eating grown-up meals, we are looking for every chance to get anything green into them, so it’s back on the menu.
Both the kids love it, although we have had to rename the dish to ‘Broccoli Trees’ to make it fun for them. And it’s amazing how many florets Adrienn will eat now, if no-one is looking. Just to make sure they are not too hot for the kids, you understand!
Broccoli and Garlic
Equipment
- Sharp knife
- large saucepan
- large frying pan
- colander
Ingredients
- 3 cloves garlic (peeled and very finely chopped)
- 1 large head of broccoli (cut into evenly sized florets)
- 2 – 3 tbsp extra virgin olive oil
- salt
- cracked black pepper
Instructions
- Bring a large pan of water to the boil and add a tbsp of salt.
- Add the broccoli and simmer for 2 minutes. Immediately drain the broccoli and soak in ice cold water to stop the broccoli cooking. Allow to drain well in a colander.
- Heat 2 tbsps of extra virgin olive oil in a pan and fry the finely chopped garlic for a minute. Then add the broccoli and then sauté in the garlic until tender. stirring regularly to make sure the garlic doesnt burn.
- Serve straight away with salt, a good pinch of cracked black pepper and a drizzle of extra virgin olive oil.
