Broccoli with Red Pepper Flakes and Toasted Garlic
4 servings (serving size: 1 cup)
Photo: Randy Mayor; Styling: Leigh Ann Ross
2 teaspoons olive oil
6 cups broccoli florets (about 1 head)
1/4 teaspoon kosher salt
1/4 teaspoon crushed red pepper
3 garlic cloves, thinly sliced
1/4 cup water
How to Make It
Heat olive oil in a large nonstick skillet over medium-high heat. Add broccoli, kosher salt, crushed red pepper, and sliced garlic. Sauté 2 minutes. Add 1/4 cup water. Cover, reduce heat to low, and cook for 2 minutes or until broccoli is crisp-tender.
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needed a few tweaks. I used 2 TB not 2 tsp of oil so it didn't burn...not enough oil to coat that much broccoli. I used 1/8 tsp each of red and black pepper. Red pepper flakes easily overpower the veggie....a little goes a long way.
I enjoyed it immensely! You get the flavor of broccoli with a little kick. Next time I will be using less water for the last step, it didn't need that much for steaming, it took away a bit of the flavoring.