Twice-Cooked Broccoli

Food & Wine


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2 medium heads broccoli, cut into 1 1/2-inch florets
1/4 cup plus 3 tablespoons extra-virgin olive oil
2 garlic cloves, minced
Freshly ground pepper


1. Bring a large saucepan of salted water to a boil. Add the broccoli and cook just until bright green, about 2 minutes. Drain, shaking off any excess water.

2. Heat the olive oil in a large skillet until shimmering. Add the garlic and cook over moderately high heat until fragrant, but not browned, about 1 minute. Add the broccoli and cook, stirring, until crisp-tender, 3 to 4 minutes. Season with salt and pepper.

Created date

June 2004