Perfect Sautéed Broccoli
Directions
- 1Bring a large pot of salted water to a boil. Per quart of water: 2 tbsp Diamond Crystal Kosher Salt and 4 tsp Morton Kosher Salt.
- 2Bring a large pot of salted water to a boil. Per quart of water: 2 tbsp Diamond Crystal Kosher Salt and 4 tsp Morton Kosher Salt.
- 3Bring a large pot of salted water to a boil. Per quart of water: 2 tbsp Diamond Crystal Kosher Salt and 4 tsp Morton Kosher Salt.
- 4Toss broccoli florets into the boiling water for 60-90 seconds, depending on size.
- 5Toss broccoli florets into the boiling water for 60-90 seconds, depending on size.
- 6Toss broccoli florets into the boiling water for 60-90 seconds, depending on size.
- 7Remove the broccoli and immediately plunge into an ice bath to stop the cooking process.
- 8Remove the broccoli and immediately plunge into an ice bath to stop the cooking process.
- 9Remove the broccoli and immediately plunge into an ice bath to stop the cooking process.
- 10Pat the blanched broccoli dry with paper towels.
- 11Pat the blanched broccoli dry with paper towels.
- 12Pat the blanched broccoli dry with paper towels.
- 13Preheat a pan on medium-low heat and add a big glugs of olive oil.
- 14Preheat a pan on medium-low heat and add a big glugs of olive oil.
- 15Preheat a pan on medium-low heat and add a big glugs of olive oil.
- 16Add sliced garlic and red pepper flakes to the pan; cook until the garlic is fragrant.
- 17Add sliced garlic and red pepper flakes to the pan; cook until the garlic is fragrant.
- 18Add sliced garlic and red pepper flakes to the pan; cook until the garlic is fragrant.
- 19Add the blanched broccoli to the pan and stir to coat in olive oil.
- 20Add the blanched broccoli to the pan and stir to coat in olive oil.
- 21Add the blanched broccoli to the pan and stir to coat in olive oil.
- 22Cook the broccoli until heated through, and toss with a pinch of salt and pepper.
- 23Cook the broccoli until heated through, and toss with a pinch of salt and pepper.
- 24Cook the broccoli until heated through, and toss with a pinch of salt and pepper.
Ingredients
- 2 tbsp Diamond Crystal Kosher Salt
- 2 tbsp Diamond Crystal Kosher Salt
- 2 tbsp Diamond Crystal Kosher Salt
- 4 tsp Morton Kosher Salt
- 4 tsp Morton Kosher Salt
- 4 tsp Morton Kosher Salt
- 1 quart water
- 1 quart water
- 1 quart water
- 1 big glugs olive oil
- 1 big glugs olive oil
- 1 big glugs olive oil
- 1 sliced garlic
- 1 sliced garlic
- 1 sliced garlic
- 1 sprinkle red pepper flakes
- 1 sprinkle red pepper flakes
- 1 sprinkle red pepper flakes
- 1 small pinch salt
- 1 small pinch salt
- 1 small pinch salt
- 1 small pinch pepper
- 1 small pinch pepper
- 1 small pinch pepper
Equipment
large potbowlicepanwooden spoon