"This is a last-minute side dish that hardly takes any time at all," says Myra Innes of Auburn, Kansas. "The sauteed florets stay bright green and fresh-looking, and the garlic and pepper add a spark of flavor."
- 1 garlic clove, minced
- Pinch crushed red pepper flakes
- 2 tablespoons olive oil
- 1 large bunch fresh broccoli, cut into florets (3-1/2 cups)
- 1/4 to 1/2 teaspoon salt, optional
- In a large skillet, saute garlic and pepper flakes in oil. Add broccoli and toss to coat; saute for 8 minutes or until crisp-tender. Sprinkle with salt if desired. Yield: 6 servings.
Originally published as Zesty Broccoli in Quick Cooking March/April 1998, p59
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Reviewed Sep. 19, 2012
"I've been roasting my broccoli lately but like this even better. It comes out perfectly crisp-tender!"