Garlic Chili Broccoli

This is a recipe that I came across in one of my cookbooks, Ottolenghi. For years I’ve been playing around with broccoli and there was always this small margin of error in getting the right amount of doneness. Roast broccoli is always good but sometimes you want that really fresh kind from steaming. However, steaming often is touchy and it gets a little mushy or you pull it too early and it’s too crunchy.

This method has a simple premise. You just boil the broccoli for 2 minutes and then transfer to ice water to cool it off right away. Then you bring the broccoli back to a super hot pan to finish it off.

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Garlic Chili Broccoli

Prep Time

15

Cook Time

20

Servings

Ingredients

• 2 heads Broccoli
• 6-8 small Chilis, Sliced I used small sweet chilis
• 6 cloves Garlic, Thinly Sliced
• 3 tbsp High Heat Oil
• Lemon Slices, for Garnish

Prep Time 15 Cook Time 20 Servings Ingredients 2 heads Broccoli 6-8 small Chilis, Sliced I used small sweet chilis 6 cloves Garlic, Thinly Sliced 3 tbsp High Heat Oil Lemon Slices, for Garnish

Instructions

1. Slice or break up broccoli into florets, slice garlic
2. Boil a large pot of water
3. Put broccoli into boiling water for 2 minutes
4. Immediately put into ice water, put in ice cube if water heats up
5. Heat up cast iron pan for at least 3 minutes on high
6. Add some oil and add the broccoli, turn several times to get a little bit of searing
7. Remove broccoli. Add garlic and chili and give it a quick sear. This step is pretty quick as garlic can burn fast, especially since your pan will be extremely hot.
8. Add lemon slices, and/or squeeze some wedges on the broccoli. Server.