Don’t worry, my Alice in Wonderland caterpillar (the one who puffs “Whoooo. Arrrreeee. You?” out of his hooka) has disappeared.
The other day at Trader Joe’s I found baby broccoli, which I’d never cooked before. It was lovely: all the good broccoli flavor, but the stems had the texture of asparagus, which I happen to love.
Baby Broccoli with Garlic and Lemon
Recipe 79 of 365
You can use 1/2 pound baby broccoli or regular broccoli florets here – just make sure they’re cut small enough to cook through in two or three minutes. For a little spice, add a pinch of red pepper flakes with the garlic.
TIME: 10 minutes
MAKES: 4 servings
1 tablespoon extra virgin olive oil
1 clove garlic, finely chopped
1/2 pound (8 ounces) baby broccoli, cut in half lengthwise
Salt and freshly ground pepper
Heat a large skillet over medium heat. When hot, add the oil. Add the garlic and stir once or twice, then add the broccoli and season with salt and pepper. Cook, stirring frequently, for about 5 minutes, or until the broccoli is bright green and cooked al dente. Squeeze the lemon’s juice over the broccoli, and serve immediately.