In this recipe, I blanch the broccoli before sautĆ©ing it. I love vegetables sautĆ©ed in olive oil thatās fragrant with garlic, but too often, these sautĆ©s can turn fresh, crisp produce into something greasy and soggy. So for some thicker-cut vegetables like broccoli florets, the blanching step really helps: By boiling, you cook the veggies most of the way through, and then you finish with the sautĆ© more for flavor and texture than to get the broccoli fully cooked. Less time in the oil, less chance of sogginess.
Recipe information
Yield
4 side-dish servings
Ingredients
Preparation
Step 1
Bring a large pot of salted water to a boil. Add the broccoli and cook just until the color brightens, about 2 minutes. Using a slotted spoon, transfer the broccoli to a large bowl of ice water to cool completely. Drain the broccoli and set aside.
Step 2
Cook the green beans in the same pot of boiling salted water just until the color brightens, about 4 minutes. Drain, then add the green beans to another large bowl of ice water to cool completely. (The vegetables can be prepared up to this point 8 hours ahead. Dry thoroughly and refrigerate in a resealable plastic bag.)
Step 3
In a large sautĆ© pan, heat the oil over a medium-high flame. When almost smoking, add the garlic and 1Ā 1/2 teaspoons of red pepper flakes, and autĆ© just until fragrant and the garlic is pale golden, about 45 seconds. Using a slotted spoon, remove the garlic from the oil and discard (do not overcook the garlic as it will impart a very bitter taste to the dish). Add the broccoli, green beans, and 1/2 teaspoon each of sea salt and black pepper to the oil, and sautĆ© until the vegetables are heated through and crisp-tender, about 5 minutes. Season with more red pepper flakes, sea salt, and black pepper to taste. Transfer the mixture to a bowl and serve immediately.
