Broccoli and Green Beans

Name: Broccoli and Green Beans
Yield: 4 side-dish servings
Ingredients: 8 cups of broccoli florets (about 2 pounds including the stems); 1/2 pound green beans, trimmed; 1/2 cup extra-virgin olive oil; 2 garlic cloves, thinly sliced; 1 1/2 teaspoons dried crushed red pepper flakes, plus more to taste; 1/2 teaspoon sea salt, plus more to taste; 1/2 teaspoon freshly ground black pepper, plus more to taste

December 9, 2011

In this recipe, I blanch the broccoli before sautéing it. I love vegetables sautéed in olive oil that’s fragrant with garlic, but too often, these sautés can turn fresh, crisp produce into something greasy and soggy. So for some thicker-cut vegetables like broccoli florets, the blanching step really helps: By boiling, you cook the veggies most of the way through, and then you finish with the sauté more for flavor and texture than to get the broccoli fully cooked. Less time in the oil, less chance of sogginess.

Recipe notes

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