Harvesting Broccoli

Broccoli Sauteed with Garlic

1-2 medium heads of broccoli, with stalks

4-6 medium cloves of garlic, minced

2 Tbs olive or grapeseed oil

Salt and freshly ground pepper to taste

small amount of water

Peel the garlic cloves, and mince. The allicin compounds that make garlic so healthy for us develop after cutting, on exposure to oxygen. Letting chopped garlic sit for 10 minutes develops the maximum allicin levels, so I always mince garlic first, and let it sit while I chop other vegetables.

Cut the florets off where they join the main stem. If the broccoli has been sitting in the fridge for a few days, cut the bottom 1” (2.5 cm) of stem from the base of each stalk. Peel the stalks with a paring knife, if the skins are tough and fibrous. When done, cut the stems into diagonal cross-sections about 1” (2.5 cm) thick. Separate the florets by cutting them off with a chef’s knife.

Heat the olive oil in a heavy stainless steel or cast iron skillet. Add the garlic, stir, and turn the heat down to medium. Saute for 1-2 minutes, stirring occasionally to keep it from browning. Add the chopped broccoli stalks, and continue sauteeing for 2 minutes, stirring occasionally. Add the florets, salt, and pepper, and stir for another 2 minutes.

Pour ¼ cup of water or stock into the pan, cover, and turn the heat to low. Allow to steam for a minute or two, then transfer to a serving dish. The broccoli should be crisp-tender, and a vibrant green color. If you cook it too long it goes olive-drab and turns mushy and sulfurous, so make sure you don’t cook it too long.