Sunday, January 14, 2007

Quick and Fancy Broccoli

I use this recipe all the time because I love it! Is there really any better way to eat broccoli?! Maybe roasted you say? Hmm, it’s your call. Anyway, this goes really good with roasted rosemary potatoes and Coq au Vin… my famous meal I’ve made for just about everyone! Don’t worry; it’s bound to show up on the Mess sooner or later. Until then, eat this broccoli with whatever you choose (such as the Quick Cassoulet Stuffed Bread Melts that's set for tonight)!


  • Broccoli, 2 crowns
  • 1-2 Tomatoes
  • Garlic, 1 clove, minced
  • 1 T. Olive oil
  • S&P
  • Italian seasoning

1. Heat an inch of water in a skillet until it’s bubbling.
2. While water heats, cut broccoli into flourettes; toss them in when ready.
3. Cut tomato(es) in half and carefully de-seed it/them; chop.
4. Drain broccoli (we’re just blanching them, not entirely cooking them).
5. Add olive oil to hot and dry pan; add garlic and cook for a minute.
6. Add broccoli and tomatoes to pan; season and toss to coat.
7. Serve warm or cold.

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