Broccoli With Garlic And Soy Sauce

[Guest guest]

Broccoli With Garlic And Soy Sauce

 

1 head garlic, about 16 cloves, peeled

1 cup olive oil

1 teaspoon crushed red pepper flakes

1 teaspoon kosher salt

4 broccoli stalks, cut into florets, 8 cups of florets

2 tablespoons soy sauce

 

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.

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.

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. Yields 6

servings.

 

 

 

[Guest guest]

This looks really good - printing out to try later!!

 

-Jacki in sunny Florida

 

, " Keema Desilva "

<keemamyah wrote:

>

> Broccoli With Garlic And Soy Sauce

>

> 1 head garlic, about 16 cloves, peeled

> 1 cup olive oil

> 1 teaspoon crushed red pepper flakes

> 1 teaspoon kosher salt

> 4 broccoli stalks, cut into florets, 8 cups of florets

> 2 tablespoons soy sauce

>

> 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.

> 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.

> 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.

Yields 6

> servings.

>

>

>