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Sautéed Broccoli
Total 25 mins, includes cooling time
Active 25 mins
Makes 6 servings
    • Kosher salt
    • 3 small broccoli crowns, quartered
    • 1/4 cup olive oil
    • 3 tablespoons honey
    • 1/4 teaspoon red chili flakes
    • 6 garlic cloves, grated
    1. In a large pot of salted boiling water, blanch the broccoli until bright green, 1 to 2 minutes
    2. Drain and run under cold water or place the broccoli in an ice bath to cool completely.
    3. In a large bowl, whisk together the olive oil, honey, red chili flakes, garlic, and 1/4 teaspoon salt to make a dressing. Place the drained, cooled broccoli in the bowl and toss to coat.
    4. Heat a large skillet over medium-high heat. Add the broccoli in batches, 2 to 3 pieces at a time, so you don’t overcrowd the pan. Sauté for 1 minute each side to get a lightly golden char. Serve immediately.