Twice-Cooked Broccoli

  • Servings: 6

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

How to make this recipe

  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.

Contributed By Published March 2014

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