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Recipe from: Angela's Italian Organic Oregano
1 pound broccoli
2 tablespoons extra virgin olive oil
2 cloves garlic
Wash the broccoli, removing the large stems and larger leaves. Cook in salted boiling water for a few minutes, then drain and set aside. Brown the garlic in the oil in a large skillet. Add the peperoncino and, when the garlic is brown, remove it and add the broccoli. Salt to taste and cook until tender but still crisp. Serve as a side dish.