The Little Beet's Charred Broccoli

The Little Beet’s Charred Broccoli

Inspired by The Little Beet

Ingredients

Serves 4

2 heads of broccoli, cut into bite-size florets

4 tablespoons olive oil, divided

2 garlic cloves, thinly sliced

1 red chili, deseeded and chopped

Juice of 1 lemon

Zest of 1 lemon

1 teaspoon fine grain sea salt

¼ teaspoon ground black pepper

Directions

Heat the olive oil in a small saucepan over low heat. Add garlic and chili and infuse for 5 minutes (you want to the garlic to brown a little not to burn). Turn off the heat and set aside.

In the meantime, fill a large bowl with cold water and a few ice cubes. Set aside.

Bring a pot of water to a boil, and carefully place the cut broccoli into the boiling water.

Blanch for 2 minutes — the broccoli should be bright green and firm though slightly softened - when you remove it.

Fish out the broccoli with a slotted spoon or small sieve or drain the broccoli in a colander. Immediately place the broccoli in the ice bath to stop the cooking process.

Remove the cooled florets from the cold water after 30 seconds and strain them again in the colander.

Heat the remaining one tablespoon of olive oil in a large skillet over medium-high heat, add the blanched broccoli and char the edges of the broccoli, about 4 to 5 minutes stirring constantly. Transfer to a bowl.

Combine the infused oil (discarding the garlic slices and the chili) with lemon juice, lemon zest, salt and pepper. Drizzle over the charred broccoli and serve.