Broccoli with Garlic and Soy Sauce
Friday June 25, 2010

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When I think of green for some reason Kermit the Frog always comes to mind, but this time, I’m talking vegetables.  We all know we need to eat them for a balanced and healthy diet, and most of us probably should be eating more of them (I know I should).  It was my New Year’s resolution after all, and while I haven’t accomplished eating the three to five serving a day of vegetables, this recipe is getting me a bit closer each time I savor it.

While I do enjoy vegetables, I’m always intrigued and more enticed to eat them when they are given a slight punch of flavor.  A few years ago, Ina Garten shared a recipe involving broccoli, garlic and soy sauce.  Warm or cold this salad is a wonderful side dish to a savory steak or mixed together with pasta and other vegetables.

Wednesday night, I simply craved something healthy yet flavorful after my first class of yoga in far too long, so I reached for this recipe and was not disappointed.

Broccoli with Garlic and Soy Sauce

(adapted from Barefoot Contessa)


*1 head garlic, peeled (about 16 cloves)

*1 cup good 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


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 fifteen 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 color.  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 for seasonings and serve cold or at room temperature.

4 thoughts on “Broccoli with Garlic and Soy Sauce

  1. This looks yummy…Broccoli can be so delicious when paired with great items and spicy sauces…

    PS. The answer to your last message is yes, I would absolutely love to!!!


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