Broccoli with Garlic, Pepper Flakes and Basil
- Makes4 servings
- Cook Time20 minutes
In this recipe, we cook broccoli florets and stems in a scant amount of well-seasoned water into which a little butter has melted. Once the broccoli is just tender, we uncover the pan and allow the water to reduce over high heat, concentrating the seasonings. The butter that’s left after the water evaporates clings to the pieces, adding richness and flavor.
Don't cut the broccoli unevenly. The more uniform the pieces, the more evenly they cook. And don't use a narrow pot, which can cause uneven cooking because the pieces will be piled too densely. The wide diameter of a Dutch oven (10 to 10½ inches is a good size) allows the pieces to fit comfortably, with most at least partially submerged in liquid.
Step 1
In a Dutch oven over medium, melt the butter. Stir in the pepper flakes and garlic, then cook until fragrant, about 30 seconds. Stir in 1 cup water, the bay and ¾ teaspoon salt; bring to a boil over medium-high.
Stir in the broccoli, cover and cook until just tender when pierced with the tip of a paring knife, about 6 minutes, stirring once halfway through.
Step 2
Uncover and cook over high, stirring occasionally, until the broccoli begins to sizzle, about 5 minutes. Off heat, remove and discard the bay, then stir in the basil. Taste and season with salt and pepper.
