Young broccoli with garlic and chile from The A.O.C. Cookbook (page 243) by Suzanne Goin

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • twoyolks on September 21, 2017

    I liked this but it's more or less a "standard" way of cooking broccoli in an Italian fashion. The only addition is really the shallots.

  • clcorbi on May 05, 2017

    I made a half-recipe, subbing kale blossoms for broccoli. This is a delicious technique. My kale blossoms were still a little too tough towards the bottom, but that was my fault for not trimming them before cooking. I subbed red pepper flakes for a chopped up dried chili because I didn't want to have to fish chunks of dried chili out of the final dish. The huge amount of olive oil used is obviously what makes this so luscious, but since I served this as part of a vegetarian dinner, I didn't feel too guilty. I'll definitely repeat this with broccoli.

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