From Anne's Food Serves 4 2 broccoli heads, divided into small florets 4 tbsp olive oil, divided 4 garlic cloves, thinly sliced 2 mild red chilis, finely diced salt, black pepper Start by blanching the broccoli florets in lightly salted water. Boil for 1-2 minutes, and then immediately drain and transfer to a bowl of ice water to stop the cooking. Drain, and let the broccoli dry on kitchen towels. When it's dry (or as dry as it's going to get), toss with two tablespoons of oil. Fry or grill on high heat, until the broccoli has a good amount of charring. Set aside. Heat the remaining oil and fry garlic and chili for 1-2 minutes on medium heat - the garlic should turn lightly golden. Toss with the broccoli and season with salt and maybe some black pepper. Serve warm. |