This recipe gives the humble broccoli a zingy, galicky make over and transforms it from drab to glam in a matter of minutes.
Broccoli can help to reduce cholesterol and has super detoxing powers. A true superfood, it’s also been shown to boost the body’s protective enzymes and flushes out cancer-causing chemicals. So pile up your plate with broccoli and dig in!
I’ve used tenderstem broccoli for this recipe, but this method would work equally well other varieties like purple sprouting or good old regular broccoli.
- 200g tenderstem broccoli
- 3 tablespoons olive oil
- 1 clove garlic, smooshed
- ½ red chilli, finely chopped
- 1 splash white wine vinegar
- salt and pepper
- First, take a bowl and drizzle in your olive oil, add chilli and garlic and season. Give it a little stir
- Now turn your attention to your broccoli. Trim off any woody parts of the stem.
- The healthiest way to cook your broccoli is to steam it - this way you wont lose any of that broccoli goodness.
- I don't own a proper steamer, so I just fill a pan with water and pop a sieve/colander on the top - making sure the bottom of the sieve/colander is above the water level. Then just pop your broccoli into the sieve/colander and place a lid on the top to try and keep the steam in. It should take about 3 minutes. You want the broccoli to still have a lot of crunch to it. Erring on the side of raw - as you are going to cook the broccoli again in a frying pan.
- Or by all means boil the broccoli, just be sure not to overcook it. Overcooking it will make the broccoli sad.
- As soon as the broccoli is cooked, tip it into the garlicky olive oil in the bowl. Obviously if you have boiled it, make sure you drain it first.
- The broccoli can be made ahead up to this point, which makes it a great dish for serving when people come over. By failing to prepare you are preparing to fail.
- Now, heat up a frying pan and once its lovely and hot, pick up your broccoli and give it a little shake to get rid of any lingering oil and throw the broccoli into the pan to warm through. It should sizzle in a lovely way.
- After about a minute, the broccoli should be beginning to get a golden hue, add a splash of white wine vinegar (a splash is probably a tablespoon)
- Tip onto a serving plate and drizzle over a little of the garlicky oil left over from the bowl.
- I served mine with sliced sirloin steak, salsa verde, skinny bean mash and crisp green salad all on a wooden board. And we followed it with a pudding of rustic peach tart with raspberry coulis and ice cream.
ps. The left over garlic, chilli oil will be amazing for any cooking you do, add it to a pasta sauce, dunk some crusty bread into it, fry mushrooms in it…