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Not Your Childhood Broccoli

May 21, 2009

IMG_9224I always liked broccoli as a kid… but I think every child goes through some anti-veggie phase in their life.  My son is definitely in one now.  Sometimes these childhood distastes can be carried into adulthood.  I think broccoli gets a bad rap sometimes cause it is often overcooked and turned to mush.  The biggest problem with overcooking it is that you can lose alot of it’s natural vitamins and goodness.  There is a restaurant near my home here in Phoenix called the Pita Jungle that prepares their broccoli in much the same way to this.  Their dish serves as inspiration to this.  This will serve 4 as a side dish and is simple to make.

– 1 head of broccoli, cut slender stalks with a set of kitchen shears

– 3 cloves of garlic finely chopped

– kosher salt & cracked pepper

– 3 glugs of olive oil

Cut your broccoli into manageable pieces for serving.  You want the tops of your florets to be about the size of a golf ball.  Get a large saute pan going over some medium high heat.  Fine chop your garlic.  Add your olive oil to the now hot pan.  Add your broccoli and garlic.  Give the broccoli a shake and a toss in the pan to evenly coat it with oil and garlic.  The goal is to quick cook the broccoli al dente, and to give it some nice color on all sides, while toasting the garlic.  This should take about 8 minutes or so, turn them over every so often.  If you like it softer, cook a little longer.  Remove from heat and season with salt and pepper.

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