Broccoli with Garlic and Soy Sauce (Ina Garten) |
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Prep Time: 20 Minutes Cook Time: 13 Minutes |
Ready In: 33 Minutes Servings: 6 |
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Ingredients:
1 head garlic, peeled (about 16 cloves) |
1 cup good olive oil |
1 teaspoon crushed red pepper flakes |
1 teaspoon kosher salt |
4 stalks broccoli, cut into florets (8 cups of florets) |
2 tablespoons soy sauce |
Directions:
1. Put the garlic cloves and oil in a small heavy-bottomed saucepan. Bring to a boil and cook uncovered over low heat for 10 to 15 minutes, until the garlic is browned and tender. Turn off the heat and add the red pepper flakes and 1/2 teaspoon salt. Immediately pour into a heat-proof container to stop the cooking. Allow to cool to room temperature.
2. For the salad, blanch the broccoli florets in a large pot of boiling salted water for 2 to 3 minutes, until crisp-tender. Drain well and immerse immediately into a large bowl of ice water until the broccoli is cooled. This process stops the cooking and sets the bright green color. Drain well.
3. In a large bowl, toss the broccoli with 1/2 teaspoon salt, 1/4 cup of the oil used to cook the garlic, the soy sauce, and 8 or more cloves of cooked garlic. Taste for seasonings and serve cold or at room temperature.
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