Recipe – Sautéd broccoli with red pepper and garlic
Last night, I wanted to try a new side dish for our Teriyaki Salmon. So, I really started using my noggin to figure out something to do with what I had a lot of in the fridge. I settled on Broccoli. And while I really wanted to roast these florets, I settled for the sauté process for two reasons: time and control of the tenderness.
This is a really simple side, but the combination of garlic, crushed red pepper and just the hint of olive oil is really wonderful. You’ll have some interesting aromas in the kitchen and it’s really a nice combination to the sweetness of the Teriyaki glaze on the strong salmon. I won’t bother to go over the fish recipe again. This quick post is really all about the star side!
- 1/2 pound of broccoli crowns, cut into florets (about 2 or 3 cups)
- 3 tablespoons olive oil
- 2 garlic cloves, minced
- 2 tablespoons of dried crushed red pepper
- Salt and pepper to taste
1. Place raw broccoli into a large bowl and toss with olive oil to coat. Sprinkle with salt and pepper. Add red pepper.
2. Heat a large saucepan over medium high heat. Add garlic, broccoli and sauté for about 6 to 8 minutes, or until the broccoli reaches your desired tenderness. You may need to add a little more oil as you go.
3. Season to taste with salt and pepper and serve immediately.
It’s absolutely delicious and really fast. A batch takes no more than 7 or 8 minutes at the absolute most. Enjoy.