Broccoli With Garlic and Soy Sauce
"Another fantastic Ina Garten (Barefoot Contessa) recipe. We all inhaled this."
photo by Seasoned Cook
- Ready In:
- 25mins
- Ingredients:
- 6
- 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
- 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.
- 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.
- 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.
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Reviews
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OMG!!! I made this for a Labor Day picnic and couldn't stop eating it and I haven't taken it to the picnic yet!! This is fantastic and I will make it from now on. Excellent cold, warm, or at room temperature... -
I have been looking for a tasty way to prepare broccoli. I served the dish warm. EXCELLENT! -
A great recipe for broccoli. The soy sauce added a flavor that I liked and, of course, the garlic flavored it as well. Will try this recipe again soon. Prepared as a participant in the Hail To The Chefs Event January 2010 in the Cooking Photos Forum. -
i used half the garlic as this is what i had on hand. It was very good. I like the technique of blanching the broccoli to get the bright green color but I will steam next time to retain the vitamins, no sense dumping them down the drain
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This dish is so good. I added a bit more garlic than called for, other than that I made it exactly as written.I served it along side LinMarie's Bourbon chicken and fried rice for a oriental inspired meal at home that is very kid friendly.Thanks for a great recipe.Elizabeth
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OK, here goes. I live in Athens, Greece. I moved out here many, many years ago from Ottawa, Canada - so I am blessed in having two wonderful heritages!
I suffer from compulsive obsessive behaviour with regard to food and my psychiatrist thought it would be a good idea to find a 'society' where many have the same problem and try to find a cure.
So far, I've copied a couple of thousand recipes from this site and my psychiatrist has thrown the towel in and refuses to answer the phone when I call.
What did I do wrong?
Got 3 kids that keep me on the go - 10 and under at this point (2008) - I may not get round to updating this for a few years, so you'll have to do your own maths.
I teach English full-time and Greek Cookery part-time. I would like to make the cooking part of it full-time and the English Grammar part of it part-time.
That's all for now.
