Broccoli with Garlic and Soy Sauce
, 2004, Ina Garten, All Rights Reserved
Inactive Prep Time:
6 to 8 servings
* 1 head garlic, peeled (about 16 cloves)
* 1 cup good olive oil
* 1 teaspoon crushed red pepper flakes
* 1 teaspoon kosher salt
* 4 stalks broccoli, cut into florets (8 cups of florets)
* 2 tablespoons soy sauce
Put the garlic cloves and oil in a small heavy-bottomed saucepan. Bring to a boil and cook uncovered over low heat for 10 to 15 minutes, until the garlic is browned and tender. Turn off the heat and add the red pepper flakes and 1/2 teaspoon salt. Immediately pour into a heat-proof container to stop the cooking. Allow to cool to room temperature.
For the salad, blanch the broccoli florets in a large pot of boiling salted water for 2 to 3 minutes, until crisp-tender. Drain well and immerse immediately into a large bowl of ice water until the broccoli is cooled. This process stops the cooking and sets the bright green color. Drain well.
In a large bowl, toss the broccoli with 1/2 teaspoon salt, 1/4 cup of the oil used to cook the garlic, the soy sauce, and 8 or more cloves of cooked garlic. Taste for seasonings and serve cold or at room temperature.
Printed from FoodNetwork.com on Wed May 19 2010
© 2010 Scripps Networks, LLC. All Rights Reserved
Advertisement will not be printed