Wednesday, February 8, 2012

Garlic Steamed Broccoli

I love Chef Michael Smith’s style of cooking and the recipes he creates. They are always flexible, simple and not overly “ingredient heavy”. Easy to make in an RV kitchen.
This one, for Garlic Steamed Broccoli, is delicious and takes no time to prepare. You could apply the cooking technique to any vegetable that would go well with a hint of garlic. Asparagus would be delicious prepared this way. The secret is to just coat the bottom of the pan with water, and cook the broccoli until it is tender crisp.

one head of broccoli
2 tbsp olive oil
2 large cloves garlic (sliced thinly)
water to coat the bottom of the pan
salt and pepper to taste
Cut the broccoli into small florets. Trim the stalk bottom and discard, cut the remaining stalk into thin slices. Splash enough water into the bottom of a small pot to cover the bottom about 1/4 inch deep. Add the sliced broccoli stalks, oil, garlic and salt and begin heating over a medium high heat. In a few moments the water will start to simmer, the garlic will loose much of its pungency and perfume the steam. Add the broccoli florets and cover the pot with a tight fitting lid.

Steam until the broccoli is tender crisp and bright green, no more than five minutes. The water should finish evaporating just as the broccoli finishes cooking. Remove the pan from the heat and give it a good shake tossing the broccoli with the oil and garlic. Serve immediately.

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