Time: 20 min.
Complexity: easily
Servings: 4

Make a savory broccoli side dish that pairs well with almost any main dish. Use both florets and sliced ​​stems. First, blanch the broccoli for a few minutes in boiling water until bright green, then rinse with cold water. You can prepare the vegetables ahead of time, and start roasting the broccoli just before serving. A clove of garlic, a pinch of red pepper, and high-quality olive oil will infuse the broccoli with vibrant flavor. Just a few minutes in the pan, and it's ready to serve.

Ingredients:

• 450 g broccoli
• 3 tbsp. l. olive oil
• 1 large clove of garlic, chopped
• 1 large pinch red pepper flakes, or to taste

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

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broccoli cabbage, red pepper flakes, garlic

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Preparation:

Step 1
• Cut the broccoli into 4-cm florets, discarding the stems. Trim the stems and slice them into 0.5-cm-thick slices. Cook the broccoli in a large pot of salted water until crisp-tender. Drain and rinse under cold running water.
Step 2
• When ready to serve, heat the olive oil in a large skillet over medium heat. Add the garlic and cook until golden, about 3 minutes. Add the chili flakes and cook for another 30 seconds. Add the broccoli and cook over high heat, stirring, until heated through, about 2-3 minutes. Season with salt to taste. Serve immediately.

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