Big cut broccoli with arbol chilies

Yield: 4 servings

Measure Ingredient
2½ pounds Broccoli
½ teaspoon Salt
2 cups Water
2 tablespoons Olive oil
2 tablespoons Butter
8 \N Cloves garlic, cut
\N \N Lengthwise into thin slices
4 \N Whole arbol chilies
¼ teaspoon Fresh-ground black pepper
1 tablespoon Grated Parmesan cheese, plus
\N \N More for serving

Cut the broccoli stalks into branches and cut each branch in half.

Peel the stems. Put the broccoli in two large, deep frying pans. Or cook the broccoli in two batches. In each pan, sprinkle ⅛ teaspoon of salt and add 1 cup of the water. Cover and bring to a boil over moderately high heat. Let cook for 1 minute. Uncover the pans and cook until all the water evaporates, about 14 minutes.

As soon as the water evaporates, add 2 tablespoons of the oil to each pan. When the broccoli begins to sizzle, add 1 tablespoon of the butter and half the garlic to each pan. Cook just until the garlic is light brown, 2 to 3 minutes. Turn the broccoli over and reduce the heat to moderate so that the garlic doesn't burn. To each pan add half the chilies, ⅛ teaspoon salt and ⅛ teaspoon pepper. Cook until the broccoli is browned and tender, 1 to 2 minutes longer.

Transfer all the broccoli to a plate, sprinkle with the Parmesan and serve with extra cheese.

Yield: 6 servings


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