fried broccoli
The stem of a head of broccoli is as flavoursome as the florets, maybe more so - don't throw it away. Just peel off the tough skin, slice or chop and add to the boiling water a minute or two before the florets.
serves two
1 tbsp olive oil
1 garlic clove, crushed
a head of broccoli, broken up into florets and the stem peeled and chopped up
salt + black pepper
Cook the broccoli in salted water, drain, and leave in the sieve to dry out thoroughly. Heat the oil until it's almost smoking in a frying pan (I use a 20cm non-stick wok, so I can toss with abandon. As is my want). Add the garlic and, 30 seconds later, the broccoli. Season and toss until the broccoli is getting nicely brown with crispy bits.
serves two
1 tbsp olive oil
1 garlic clove, crushed
a head of broccoli, broken up into florets and the stem peeled and chopped up
salt + black pepper
Cook the broccoli in salted water, drain, and leave in the sieve to dry out thoroughly. Heat the oil until it's almost smoking in a frying pan (I use a 20cm non-stick wok, so I can toss with abandon. As is my want). Add the garlic and, 30 seconds later, the broccoli. Season and toss until the broccoli is getting nicely brown with crispy bits.
