Food Simply Simple

So many people steam broccoli, serve it with butter and/or lemon, and that’s it. Why not jazz it up and make it special? This recipe is fast, colorful, tasty, and loaded with health.

You can turn this recipe into a main meal by tossing it with pasta and white beans. If you try that, add a drained and rinsed can of white beans after the garlic and before the peppers to make sure the beans have a lot of flavor. Serve that dish with some toasted bread crumbs or some grated parmesan or locatelli cheese.

Broccoli, Peppers, and Garlic

Serves 4-6

1-2 heads of broccoli

3 cloves of garlic, thinly sliced

1 jar of roasted red peppers or piquillo peppers, 10-12 oz. approximately

Salt, Pepper to taste

1-2 T. Olive Oil

Clean and cut the broccoli into bite-size florets and stems. The stems are usable. Cut off the rough ends, peel the stems, and slice into medium-thin strips. Peeling the broccoli is very easy and makes the stems quicker to cook and easier to chew.

In a large frying pan or sauté pan, cover the bottom with the olive oil, distribute the garlic on top, distribute the peppers straight from the jar, with their juices, and then distribute the broccoli. Turn on the high heat until the garlic sizzles, and then turn it down and cover it. Check in five minutes to make sure there is still some moisture left from the peppers. Gently add ¼ c. water if the vegetables are dry. At about 8-10 minutes, the broccoli will be bright green and just tender. Turn off the heat, season to taste, and serve.

LinK