Kids might even eat their broccoli if you serve this perfectly crisp-tender, garlicky dish.
| Level: | Easy |
| Total: | 25 min |
| Active: | 25 min |
| Yield: | 4-6 |
Ingredients
- Kosher salt and freshly ground black pepper
- 1 bunch broccoli
- 3 tablespoons extra-virgin olive oil
- 4 cloves garlic, thinly sliced
- Pinch of crushed red pepper flakes
Instructions
- Bring a medium pot of cold salted water to a boil. Cut the florets off the broccoli stems and then trim any tough parts off the stems and thinly slice crosswise. Add the broccoli florets and stems to the boiling water and cook until crisp-tender, about 3 minutes. Drain and rinse under cold water until cool. Pat dry.
- Heat the oil in a large skillet set over medium-high heat; add the garlic and cook, stirring occasionally, until just beginning to brown, about 2 minutes. Transfer the garlic with a slotted spoon to a small bowl, leaving the olive oil behind.
- Add the broccoli to the skillet and sprinkle with the red pepper flakes. Cook over medium-high heat, stirring gently to avoid breaking up the broccoli too much, until it?s crispy at the edges, about 5 minutes. Return the garlic to the pan and toss to combine. Season with salt and pepper.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 147 |
| Total Fat | 11 g |
| Saturated Fat | 1 g |
| Carbohydrates | 11 g |
| Dietary Fiber | 4 g |
| Sugar | 3 g |
| Protein | 5 g |
| Cholesterol | 0 mg |
| Sodium | 385 mg |