Recipe courtesy of Sam Talbot
Spicy Sauteed Broccoli
- Level: Easy
- Yield: 4 servings
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- Nutritional Analysis
- Per Serving
- Calories
- 120
- Total Fat
- 7.5 grams
- Saturated Fat
- 1 grams
- Sodium
- 105 milligrams
- Carbohydrates
- 12 grams
- Dietary Fiber
- 4.5 grams
- Protein
- 5 grams
- Total: 20 min
- Prep: 10 min
- Inactive: 5 min
- Cook: 5 min
Ingredients
1 large bunch broccoli, about 1 1/2 pounds
2 tablespoons extra-virgin olive oil
2 cloves garlic, chopped
Kosher salt
Freshly ground black pepper
1/2 cup chicken stock
1 teaspoon hot chili sauce, (recommended: sriracha) or to taste
Directions
- Put a pot of water on to boil. Prepare a large bowl of ice water.
- Cut the broccoli into florets. When the water is boiling, add the broccoli. Cook for 30 seconds. Immediately drain and add them to the bowl of ice water. When cool, drain well.
- In a large skillet over medium heat, add the olive oil. When it is warm, add the garlic and cook for 1 minute until toasted, do not let it burn. Add the broccoli, toss to coat with the oil and garlic, and season with salt and pepper, to taste. Add the chicken stock and hot chili sauce, raise the heat to high, and cook until the broccoli is just tender, about 2 minutes. Serve immediately with grilled shrimp, if using.
Cook’s Note
Marinate 1 pound of large peeled shrimp in lemon zest, garlic, olive oil, and some chopped basil, parsley, or cilantro for about 1 hour. Grill until cooked through. Serving suggestion