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- Ingredients
- Recipe
- Broccoli1 kg
- Olive oil2 dessert spoon
- Garlic2 unit(s)
- Salt, black pepper to taste1 dessert spoon
- Discard the leaves and cut the broccoli into medium florets. With the knife, cut the thickest base of the stem of each foil and reserve it in the fridge for the next recipe — you can prepare a soup
- Take a medium saucepan with water (enough to cover the florets) and place over high heat. When it boils, add 1 tablespoon of salt, add the florets and cook for about 5 minutes until they start to get soft — be careful not to overcook, check the point by pricking with a fork. Meanwhile, separate a bowl with water and ice.
- Once they are soft, drain the water and transfer the florets to the bowl of ice water to stop the cooking. Pass the broccoli again through the colander and leave it for a few minutes to remove the excess water.
- Meanwhile, peel and thinly slice the garlic clove. Place a medium saucepan (or large skillet) over medium heat. When it heats up, drizzle with the oil, add the garlic and stir for 1 minute to perfume. Add the broccoli florets, season with salt and pepper to taste and sauté for about 3 minutes. Serve next.
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