Don’t skimp on the peanut oil, which will be deliciously absorbed by the broccoli. The garlic will turn into irresistible brown, chewy slices by the end.
| ||3 || Tbsp. cold-filtered peanut oil, such as Lion & Globe |
| ||4 || cups small broccoli florets and peeled, sliced stems (about 8 ounces) |
| ||2 || large cloves garlic, peeled and sliced |
| ||~ || Crushed red pepper flakes |
| ||~ || Salt |
| ||~ || Soy sauce |
- Heat the oil in a large skillet over medium heat. Add the broccoli, garlic, a light sprinkle of salt, and crushed red pepper flakes to taste. Stir well.
- Reduce the heat to low. Cook uncovered for 45 minutes, stirring occasionally.
- As you approach the 45-minute mark, taste a piece of broccoli. If it’s still crunchy, add a tablespoon of water, put a lid on the pan, and cook covered for 5 minutes or until the broccoli is tender. Season with soy sauce to taste and serve hot or warm.
Read more about peanut oil in Matthew Amster-Burton’s column about liquid oils.