Saturday, July 31, 2010

Chili Garlic Broccoli

roastedchilibroccoli

This is a great little side dish or starter. The original comes from Ottolenghi, but I actually found the original too oily and prefer to use a little less. (You might be able to get away with even less.) You can add some lemon or lime at the end if you feel it needs some acidity - I served it with a lemony yogurt sauce, so I was ok without anything more in the dish itself.

Chili Garlic Broccoli
(printable recipe)
Serves 4

2 broccoli heads, divided into small florets
4 tbsp olive oil, divided
4 garlic cloves, thinly sliced
2 mild red chilis, finely diced
salt, black pepper

Start by blanching the broccoli florets in lightly salted water. Boil for 1-2 minutes, and then immediately drain and transfer to a bowl of ice water to stop the cooking. Drain, and let the broccoli dry on kitchen towels.

When it's dry (or as dry as it's going to get), toss with two tablespoons of oil. Fry or grill on high heat, until the broccoli has a good amount of charring. Set aside.

Heat the remaining oil and fry garlic and chili for 1-2 minutes on medium heat - the garlic should turn lightly golden. Toss with the broccoli and season with salt and maybe some black pepper. Serve warm.

Recipe in Swedish:
Broccoli med chili och vitlök

4 comments:

Pille said...

I did this as well, few times actually. Reached the same conclusion that 4 Tbsp of olive oil is more than enough!

Susie i köket said...

Följer alltid din blogg, så jag hoppas att det är ok att jag länkar till den från min.

Anne said...

Susie, länka går alltid bra :)

Pille - yes, totally!

greekyogurt said...

It looks so tasty and also a very healthy recipe