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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.