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Issue 438: Restaurant-Style Steamed Broccoli

Rivky Kleiman

Firm, bright green broccoli florets enhanced, not drowned, in delicious flavor

Wednesday, May 03, 2017

 Mishpacha-Recipe

Food preparation by Brynie Greisman
Food and prop styling by Amit Farber
Photography by Daniel Lailah

These results are restaurant worthy. A perfect complement to any chicken, meat, or fish dish.

INGREDIENTS

SERVES 6

  • 1 32-oz (907-g) bag frozen premium broccoli florets
  • 1 tsp table salt
  • 3 Tbsp extra-light olive oil
  • 5 garlic cloves, peeled and sliced
  • 3 slices of lemon, cut in tiny wedges
  • 1 Tbsp kosher salt
  • ¼ tsp black pepper
  • ¼ tsp garlic powder


PREPARATION

Fill an 8-quart pot halfway with water and 1 tsp salt. Bring to a rolling boil over high heat. Add in broccoli. Allow to steam for 3–4 minutes. Drain broccoli and rinse under cold water to halt cooking process. Set aside.

Pour olive oil into a large skillet and heat through. Add garlic slices to the skillet and stir well for around 30 seconds. This creates garlic-infused fragrant oil. Add in broccoli and lemon wedges and toss together. Season with kosher salt, pepper, garlic powder. Toss together over high heat for about 1 minute. Transfer to a serving dish promptly.

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