>Jump To Sautéed Broccoli with Grated Garlic
Pick nice, firm, fat green heads. The florets should be dark green and tight.
If you’re doing two heads, blanch them one after the other.
As it’s cooking, I spoon the boiling water over the top of the broccoli to begin the cooking of the florets.
If we’re being classical, after blanching, dump the broccoli heads in a bowl of ice water, but (don’t judge me) honestly I don’t usually bother. 2 minutes is definitely not overcooking the whole broccoli head, so I’m not manic about stopping the cooking time. But definitely do it if you can’t see your way to skipping this step. You’re right and I’m wrong, but I am happy with my non-ice-water bath results.
I rediscovered my love of garlic when I started grating it with a microplaner.
It's a good way to add garlic when you're doing a sauté. It seems to give the
garlic a ramped-up flavor, which is wonderful in a simple dish. When you’re
grating, definitely avoid the center stalk of the garlic clove. I have a grudge
against it as I believe it’s the source of garlic’s indigestibility. Getting rid
of that center piece or in this case stopping the grating when you get to it, renders
the garlic much more benign with fewer bad after-effects.
Cut a little off the stem end of the broccoli, making sure it can stand up on its own. Bring a 5 quart pot of water to the boil. Stir in salt. Add one broccoli head. Spoon the boiling water over the top of the broccoli a few times while boiling for 2 minutes. Place on plate to cool. (Or plunge into a bowl of ice water.) Repeat with second head.
Peel the stems off the broccoli with a little paring knife. You
won’t get everything, just do the best you can.
Place the broccoli on the cutting board so it’s lying down sideways. Cut the individual florets off the head, by rotating the broccoli to get to each new floret.
After they’re all cut, if you get a particularly wonky looking stem, just trim it up.
Place in large sauté pan until ready to heat up.
5 to 10 minutes before serving, drizzle the broccoli with olive oil and cook over medium high heat for 2 to 3 minutes.
Meanwhile, grate the garlic over the pan using a a microplaner. (Avoid the bitter center stalk.) When you have a little char on one side after 2 to 3 minutes, turn it over and cook for another 2 to 3 minutes. Season with salt and freshly ground black pepper.