My kids love broccoli, especially with lots of garlic. It’s great for a special occasion, but it’s so quick that I usually fix it once a week in our home. Everyone gobbles it up. —Caramia Sommers, Oswego, New York
- 13 cups fresh broccoli florets (about 2-1/2 pounds)
- 3 tablespoons olive oil
- 5 garlic cloves, minced
- 3/4 teaspoon Italian seasoning
- 1/4 teaspoon salt
- In a Dutch oven, bring 1/2 in. of water to a boil. Add broccoli; cover and cook for 3-5 minutes or until crisp-tender; drain. Combine the remaining ingredients. Add to broccoli; toss to combine. Yield: 12 servings (3/4 cup each).
Originally published as Super-Simple Garlic Broccoli in Taste of Home December/January 2013, p21
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