- 800g Broccoli Florets (washed and trimmed)
- 4 Garlic Cloves (trimmed and peeled)
- 3 Hot Chili Peppers (trimmed, deseeded and sliced)
- Fill a large pot with water, add a generous amount of sea salt and heat under high heat until boiling.
- Place your broccoli florets into the boiling salted water for 2-3mins, until bright green and cooked al dente. Remove and strain off the excess water.
- In a wide surface saute pan, add a little olive oil and heat under medium high heat until piping hot.
- Add your garlic cloves and cook for 1min until aromatic before adding your broccoli and chili. Saute quickly for 2mins until the chili and garlic has perfumed and scented the broccoli. Check the seasoning and add more salt and pepper as needed.
- Remove the broccoli from the pan and serve.
- In choosing broccoli, look for broccoli that has bright green and tight compacts heads. Avoid broccoli that has loose, discoloured (yellow) florets. This is a sign that the broccoli is old.
- It’s better to use a large pot filled with plenty of water to help ensure you cook your broccoli quickly and efficiently.
- Try to do your broccoli in batches for both parboiling them and sauteing them. If you add all your broccoli to the pot at once, you risk dropping the water temperature down too much and will likely turn your broccoli to a dull green from the temperature being too low and staying in the pot too long. Similarly with the saute pan, it’s better to cook the broccoli in batches in a single layer so that all the broccoli florets can come into contact with the surface of the pan and cook together evenly at the same time.