Thursday, July 28, 2011

Charred Broccoli with Chilies and Garlic

After a trip to Jean-Talon, I ended up with two large heads of broccoli for only $1. The first was turned into broccoli pesto for a pizza and I was left trying to think up ideas for the second. I decided to try a simple side dish. This comes together quickly and packs a surprising amount of flavour. The only downside is it doesn't reheat very well, so scale down if you're cooking for fewer than 4 people.

One year ago: Spaghetti Carbonara (still one of my favourites!)

Charred Broccoli with Chilies and Garlic (from Radically Simple)

2 large head of broccoli
6 tbsp olive oil
3 large garlic cloves
2 red Thai bird chilies
1 tsp Thai fish sauce

1. Preheat the broiler with rimmed pan in the oven.
2. Bring a large pot of salted water to a boil.
3. Cut broccoli into florets with 2 inches of stem. Add broccoli to boiling water and cook for 2 minutes.
4. Drain and refresh under cold running water, pat dry.
5. Toss broccoli with 2 tbsp of oil and arrange on hot pan.
6. Broil 7 minutes, rotating the pan twice, until the broccoli is charred.
7. Meanwhile, heat the remaining 4 tbsp of oil in a small skillet over medium heat.
8. Thinly slice garlic and chilies and add to skillet. Cook until garlic is crispy and golden, 2 minutes.
9. Add the hot oil and fish sauce to the broccoli and toss. Season to taste with salt and pepper if needed.

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