Dry Sautéed Broccoli
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Here is a simple way to cook broccoli that turns it a dazzling emerald green while retaining its nutritive value.
This recipe also works well with tender young green beans. To use leftovers, add a tablespoon of oil before reheating. Turn this into an Italian dish by substituting olive oil and adding 4 large slivered cloves of garlic. Heat the oil for 1 minute, remove the garlic, and stir-fry the broccoli as directed below. Before serving, squeeze the juice of a small lemon over the broccoli, add salt and pepper, and toss.
INGREDIENTS
2 pounds broccoli
3 tablespoons peanut or vegetable oil
1 teaspoon salt
1/8 teaspoon black pepperTrim the leaves and coarse stem ends from the broccoli. Wash the broccoli and pat it dry with paper toweling. Cut the florets from the stems, then divide them into smaller florets, roughly 1 to 1-1/2 inches long. Halve any unusually chunky stems vertically. Slice the stems, slightly on the diagonal, about 1/4-inch thick.
Heat the oil in a 9 or 10-inch skillet until small ripples appear. Add the broccoli, lower the heat to moderately high, and cook, stirring constantly, for 4 to 5 minutes, or until the broccoli is crisp-tender. Add the salt and pepper, and toss well.
Makes 4 servings