Caramelized Broccoli with Garlic

Chef David Gingrass swears broccoli haters will love the polarizing green vegetable when it's prepared this way, because it is slowly caramelized to bring out its sweetness, then enlivened with a squeeze of lemon and a pinch of crushed red pepper.

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  • Servings: 4
KEY: Spring, Summer, Kitchens, Dinner Party, New Year's Eve, Side Dishes, Fast, Healthy, Staff Favorites, Vegetarian, Dinner

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Ingredients

  • 3 tablespoons extra-virgin olive oil
  • 2 heads of broccoli (1 1/4 pounds total), stems peeled and heads halved lengthwise
  • 1/2 cup water
  • 3 garlic cloves, thinly sliced
  • Pinch of crushed red pepper
  • Salt and freshly ground black pepper
  • 2 tablespoons fresh lemon juice

How to make this recipe

  1. In a large, deep skillet, heat 2 tablespoons of the olive oil. Add the broccoli, cut side down, cover and cook over moderate heat until richly browned on the bottom, about 8 minutes. Add the water, cover and cook until the broccoli is just tender and the water has evaporated, about 7 minutes. Add the remaining 1 tablespoon of olive oil along with the garlic and the crushed red pepper and cook uncovered until the garlic is golden brown, about 3 minutes. Season the broccoli with salt and black pepper, drizzle with the lemon juice and serve.
Contributed By Photo © Tina Rupp Published October 2007

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Jacques Pépin: Peeling Broccoli




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