- Salt, to taste
- 5 bunches baby broccoli, ends trimmed
- 3 Tbs. olive oil
- 3 large garlic cloves, thinly sliced
Bring a large pot of salted water to a boil over high heat. Add the baby broccoli and cook for 2 to 3 minutes. Transfer the broccoli to a bowl of ice water to stop the cooking. Drain and pat dry.
In a large copper gratin pan or large sauté pan over medium-high heat, warm the olive oil until almost smoking. Reduce the heat to medium, add the garlic and cook until just lightly browned. Using a slotted spoon, transfer the garlic to a plate.
Increase the heat to high, add the broccoli to the pan in batches and sauté until tender, 5 to 10 minutes. Season with salt. Return all the broccoli to the pan and top with the garlic slices. Serve immediately. Serves 12 to 15.
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