Prep Time: minutes
Cook Time: minutes
Ready In: minutes
Yields or Serves:
The first time that I had Romanesco Broccoli was in Rome although I had occasionally seen it in the markets here in the United States. You may need to poke around your various specialty stores to find this delicious broccoli. I picked up these heads of Romanesco Broccoli when I was at a farmers’ market in Portland, Oregon. Thankfully, TSA fought the urge to steal them from my checked bag while traveling back to New York City.
- 3 Garlic Cloves (Smashed)
- 2 Heads Of Romanesco Broccoli
- 5 Tablespoons Olive Oil
- 1 Teaspoon Kosher Salt
- 1/4 Teaspoon Chili Flakes
- Clean and wash broccoli. Remove bottom and all leaves. Cut buds into smaller pieces.
- Fill medium-size pot with unsalted water and bring to boil over a high heat. Add broccoli and cook 4 to 5 minutes until each piece become tender and soft, but NOT mushy. Remove and drain, but reserve cooking liquid.
- Add olive oil into large-size sauté pan and turn heat to medium-high. Smash garlic cloves with side of a knife. Leave garlic skin. Add garlic, with skins, to sauté pan and cook 4 minutes until lightly browned.
- Once garlic is brown, toss in drained broccoli. Sauté for 10 minutes over a medium heat. Add 1 cup reserved cooking liquid when vegetables begin to dry out in pan. Cook another 5 minutes. Stir occasionally.
- Remove from pan and transfer to serving bowl. Season with kosher salt and chili flakes.
- Serve warm.
- Serves 4
- "Work With What You Got!"
- © Victoria Hart Glavin Tiny New York Kitchen © 2015 All Rights Reserved