Skillet-Cooked Broccoli

Name: Skillet-Cooked Broccoli
Yield: serves 6
Ingredients: 1 1/2 to 2 pounds fresh broccoli on the stem; 1/4 cup extra-virgin olive oil; 6 plump cloves garlic, sliced; 1/4 teaspoon salt, plus more to taste; 1/4 teaspoon dried peperoncino (hot red pepper flakes); 1/2 cup or more Creamy Garlic Sauce (recipe follows); A 12- or 14-inch skillet or sauté pan with a cover; 2 cups milk; 2 heads garlic cloves, peeled; 4 bay leaves, preferably fresh; 1/4 teaspoon salt, plus more to taste; 1 tablespoon excellent extra-virgin olive oil; (makes 1 cup)

December 14, 2011

This way of cooking broccoli opens a whole new world of flavors for one of the most available vegetables. Make a medley in the skillet by cooking cauliflower, zucchini, or other cut-up vegetables at the same time. And even reluctant vegetable eaters (we have a few in my family) find broccoli irresistible with my Creamy Garlic Sauce.

Recipe notes

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