SICILIAN BROCCOLI
- 1-2 pounds broccoli
- 6-8 cloves garlic, sliced
- 1/4 teaspoon hot red pepper flakes
- 1/2 teaspoon kosher salt (or to taste)
- 1/3 cup extra virgin olive oil or enough to coat
Slice broccoli into long portions, each with a stem and a "tree
top". Slice directly through the "trunk," including
a small section with each piece. Steam broccoli in a steamer
or by placing in a large covered skillet with a small amount
of water. Cook broccoli only until it attains a bright green
color, then remove from heat. Broccoli will still be firm and
may appear not to be completely cooked. This is as it should
be, as the broccoli with continue to cook when removed from
heat. Pour on the olive oil, very thinly sliced garlic, hot
pepper and salt to taste.
Place all into a refrigerator container and marinate overnight.
Serve cold or at room temperature. This is a wonderful accompaniment
to any main course on a hot summer day!
Note:
It's crucial not to overcook the broccoli in this dish, and
you might overcook it very easily if you don't keep a close
watch. When properly cooked, the broccoli will be "al dente"
and a beautiful bright green color. If your broccoli is wilted
and olive green, it's overdone!
BROCCOLI CASSEROLE
- 3 pounds broccoli, cooked
- 2 cups rice, cooked
- 21 ounces cream of mushroom soup
- American cheese, sliced
- salt, to taste
Mix cooked broccoli, rice, cream of mushroom soup and salt
together. Spread mixture in a 9 x 13 pan. Arrange sliced cheese
on top of mixture. Bake at 350 F until cheese melts. Serving
Size: 8
Remarks
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