I love to cook with vegetables. To me they are the “paints” or colors of the culinary world and the possibilities are endless. Cooking vegetables in the fall and winter is especially fun because you can be a little more extravagant. Here’s another recipe from one of my favorite sources, Food and Wine Magazine. It’s simple and not too heavy but at the same time, very savory and satisfying. Broccoli, garlic, lemon and a little spice–what could be better?
Caramelized Broccoli with Garlic
3 tablespoons extra-virgin olive oil
2 heads of broccoli (1¼ pounds total), stems peeled and heads halved lengthwise
½ cup water
3 garlic cloves, thinly sliced
Pinch of crushed red pepper
Salt and freshly ground black pepper
2 tablespoons fresh lemon juice
In a large, deep skillet, heat 2 tablespoons of the olive oil. Add the broccoli, cut side down, cover and cook over moderate heat until richly browned on the bottom, about 8 minutes. Add the water, cover and cook until the broccoli is just tender and the water has evaporated, about 7 minutes. Add the remaining 1 tablespoon of olive oil along with the garlic and the crushed red pepper and cook uncovered until the garlic is golden brown, about 3 minutes. Season the broccoli with salt and black pepper, drizzle with the lemon juice and serve.