Broccoli With Garlic and Soy Sauce

Another fantastic Ina Garten (Barefoot Contessa) recipe. We all inhaled this.

• Ready In: 25 mins
• Serves: 4-6

Ingredients

• 1  head garlic, peeled (about 16 cloves)
• 1  cup olive oil
• 1  teaspoon crushed red pepper flakes
• 1  teaspoon kosher salt
• 4  stalks broccoli, cut into florets (8 cups of florets)
• 2  tablespoons soy sauce (I used mushroom soy)

Directions

1. Put the garlic cloves and oil in a small heavy-bottomed saucepan; bring to a boil and cook uncovered over low heat for 10 to 15 minutes, until the garlic is browned and tender; turn off the heat and add the red pepper flakes and 1/2 teaspoon salt; immediately pour into a heat-proof container to stop the cooking; allow to cool to room temperature.
2. For the salad, blanch the broccoli florets in a large pot of boiling salted water for 2 to 3 minutes, until crisp-tender; drain well and immerse immediately into a large bowl of ice water until the broccoli is cooled (this process stops the cooking and sets the bright green colour); drain well.
3. In a large bowl, toss the broccoli with 1/2 teaspoon salt, 1/4 cup of the oil used to cook the garlic, the soy sauce, and 8 or more cloves of cooked garlic; taste and adjust seasonings, to taste, and serve cold or at room temperature.