MUM MUM’S BROCCOLI
My Mum Mum Mary’s sautéed broccoli… I should say anyone with a grandmother of Italian (nee, European) descent who lived through the Great Depression will know this recipe: broccoli boiled till water-logged, parrying any drop of olive oil doused over this italica of the Brassica oleracea variety and cooked to a drab camo green with thick slices of garlic and red pepper flakes. It’s how we ate our vegetables as kids and, strangely enough, I have strong food memories of this preparation and, on occasion, make my own take; with some modifications, of course.
Steaming, not boiling, being one of the changes—to circumvent saturation. A teesp of salt in the water to keep calabrese. The deluge of Extra Virgin, however, is otherwise unavoidable. This was the best part; potlikker beading from the green-gold pond, collected by a chunk of Italian bread with a mound of cruciferous mush on the end. Heaven.
PREP/COOK TIME: 30 Minutes
Makes 1 – 2 Servings
INGREDIENTS
1 Cup – Water
1 Tsp – Kosher Salt
1 Lb – Broccoli Florets
¼ Cup – Extra Virgin Olive Oil
2 Cloves – Peeled Garlic, Coarsely Chopped
1 Tsp – Red Pepper Flakes
Salt and Pepper to Taste
THE NITTY GRITTY
In a large non-stick pan, bring water and salt to a simmer at medium high heat. Add broccoli and cover; reduce heat to medium and steam for 10 – 15 minutes, or till florets have softened. Drain any watery excess before transferring broccoli to a bowl. Using the same pan, carefully wipe down any residual moisture before adding oil; heat at medium high. Add garlic and red pepper flakes; cook till garlic is fragrant. Return broccoli to pan; stir to combine. Stirring continuously, cook till broccoli is a garlicky, peppery, oily mound of emerald mush; season with salt and pepper to taste.
I did go a bit high-brow here with some toasted French baguette and a slathering of EZ Anchovy Garlic Butter. Not everything has to be about the past, you know.
FEBRUARY 6, 2020
