2 tbsp olive oil2 cloves garlic, thinly sliced1 to 1.5 lb broccoli, cut into spears1/3 cup dry white wine (or water, broth, or diluted cider or white wine vinegar)3/4 tsp red pepper flakes
Grated zest of 1 lemon, or 1 orange
In a saute pan, heat the olive oil with the garlic over medium-high heat until just sizzling. Add the broccoli and cook, tossing frequently and gradually adding the wine to keep the garlic from browning until the stalks are tender, about 8 minutes. Add the red pepper flakes and zest, and tossing well, serve immediately.
Adapted from a Mario Batali recipe, in “Molto Italiano: 327 Simple Italian Recipes to Cook at Home”
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This recipe was most recently featured in
Boston Organics Newsletter No. 13 of 2013.