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Ingredients
- 1-2 pounds broccoli
- 6-8 cloves garlic, sliced
- 1/4 tsp. warm red pepper flakes
- 1/2 tsp. kosher salt (or possibly to taste)
- 1/3 c. extra virgin extra virgin olive oil or possibly sufficient to coat
Directions
- Slice broccoli into long portions, each with a stem and a "tree top". Slice directly through the "trunk," including a small section with each piece.
- Steam broccoli in a steamer or possibly by placing in a large covered skillet with a small amount of water.
- Cook broccoli only till it attains a bright green color, then remove from heat. Broccoli will still be hard and may appear not to be completely cooked. This is as it should be, as the broccoli with continue to cook when removed from heat.
- Pour on the extra virgin olive oil, very thinly sliced garlic, warm pepper and salt to taste.
- Place all into a refrigerator container and marinate overnight. Serve cool or possibly at room temperature.
- This is a wonderful accompaniment to any main course on a warm summer day!
- Note: It's crucial not to overcook the broccoli in this dish, and you might overcook it very easily if you do not keep a close watch. When properly cooked, the broccoli will be "al dente" and a beautiful bright green color. If your broccoli is wilted and olive green, it's overdone!
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 254g | |
| Recipe makes 2 servings | |
| Calories 403 | |
| Calories from Fat 325 | 81% |
| Total Fat 36.81g | 46% |
| Saturated Fat 5.06g | 20% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 652mg | 27% |
| Potassium 694mg | 20% |
| Total Carbs 16.82g | 4% |
| Dietary Fiber 5.6g | 19% |
| Sugars 3.63g | 2% |
| Protein 6.44g | 10% |
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