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Sautéed Broccoli With Garlic

4 servings

• 1 bunch fresh broccoli or 1 package (10 ounces) frozen sliced broccoli
• 2 cloves garlic, minced
• 2 to 3 tablespoons olive oil
• Salt, to taste

Slice off and discard ends of fresh broccoli stalks; peel stalks only if they are tough. Split stalks, leaving florets attached, in half or into quarters. Steam or drop into boiling, salted water and cook just until fork-tender. Drain well. (If using frozen broccoli, cook according to package directions until barely tender).

Over medium heat, saute garlic in olive oil until golden. Add drained broccoli and salt to taste; saute just until broccoli is lightly coated with oil and minced garlic (approximately 3 minutes). Serve at once.

Broccoli's wealth of nutrients has made it the king of the “cole” crops, a family of food plants that includes cabbage, kale, mustard and related species.

An excellent source of vitamin A and a good source of calcium, vitamin C, fiber, and assorted B vitamins and trace minerals, broccoli contains compounds that are believed to help protect against some forms of cancer and eye disease.

Like its relatives cabbage and cauliflower, broccoli is mild-tasting and delicious when properly cooked but malodorous and mushy when cooked too long or at too high a temperature.

While traditional ways of presenting broccoli – covered with cream sauce or baked au gratin – are still popular, there are lighter, zestier, more healthful ways of serving this nutritious vegetable that complement its natural good taste.

When shopping for broccoli, look for firm green heads, leaves and stems. The buds should be compact, tightly closed, and dark green or purplish green. Avoid broccoli with buds that have begun to flower, an indication that the plant fibers have begun to mature and toughen.

Lightly cooked broccoli marinated in a lemony vinaigrette can be served as a salad or side dish. To prevent the acidic lemon juice in the vinaigrette from discoloring the broccoli, wait to add the dressing until just before the salad is served.

In Marinated Broccoli Salad, classic Italian ingredients, including tomatoes, garlic, olive oil and parmesan cheese, complement the broccoli.

Sauteed Broccoli With Garlic is a simple treatment in which the stalks and florets are blanched and drained before being briefly sauteed with olive oil and garlic.

 

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