Yield: 1 Servings
Measure | Ingredient |
---|---|
1 bunch | Broccoli, about 1 1/2 pounds |
3 tablespoons | Light vegetable oil |
8 \N | Cloves garlic, peeled (up to 10) |
⅓ teaspoon | Tumeric |
1 teaspoon | Kosher salt |
Cut broccoli into spears, leaving long stems attached to the flowerets.
Peel the stems carefully, they break easily. Rinse the spears under cold running water. Leave them for 5 minutes to drain.
Heat the oil over medium-high heat in a frying pan large enough to accommodate the broccoli in a single layer. When oil is hot, add garlic, and saute, turning and tossing until it turns golden, about 1 to 2 minutes.
Add tumeric and immediately follow it with the broccoli. Spread the broccoli so that it lies in one layer. Let it sizzle undisturbed for 1 minute, then sprinkle on the salt. Turn the broccoli carefully with a flat spatula or a pair of tongs, and saute for an additional minute.
Reduce heat and cook, covered, until the broccoli is cooked but still crisp and dark green, about 8 to 10 minutes. Uncover, and continue cooking until all the moisture evaporates and the broccoli spears are glazed with garlic oil about 3 to 5 minutes. Check for salt and serve immediately.
Yield: 4 to 6 persons
Recipe by: Cooking Live Show #8886 (2) Posted to MC-Recipe Digest V1 #629 by "Angele and Jon Freeman" <jfreeman@...> on May 31, 1997