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Broccoli with Garlic, Pepper Flakes and Basil
In this recipe, we cook broccoli florets and stems in a scant amount of well-seasoned water into which a little butter has melted. Once the broccoli is just tender, we uncover the pan and allow the water to reduce over high heat, concentrating the seasonings. The butter that’s left after the water evaporates clings to the pieces, adding richness and flavor.
4
Servings
Tip
Don't cut the broccoli unevenly. The more uniform the pieces, the more evenly they cook. And don't use a narrow pot, which can cause uneven cooking because the pieces will be piled too densely. The wide diameter of a Dutch oven (10 to 10½ inches is a good size) allows the pieces to fit comfortably, with most at least partially submerged in liquid.
20 minutes
Ingredients
-
3
tablespoons salted butter, cut into 2 or 3 pieces
-
½
teaspoon red pepper flakes
Directions
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01In a Dutch oven over medium, melt the butter. Stir in the pepper flakes and garlic, then cook until fragrant, about 30 seconds. Stir in 1 cup water, the bay and ¾ teaspoon salt; bring to a boil over medium-high. Stir in the broccoli, cover and cook until just tender when pierced with the tip of a paring knife, about 6 minutes, stirring once halfway through.
My whole family loved this!