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Broccoli with Garlic Chips (gluten free, vegan, ACD)

Posted Jan 29 2010 4:36pm

This recipe is one of those quick and easy recipes that doesn't really even require a recipe.  It is one of my standby I-don't-feel-like-cooking things to make.  It takes about 5 minutesand there aren't really any measurements.  

The basic idea?  Steamed broccoli with caramellycrispy slices of garlic and a drizzle of olive oil.  About as simple as it gets - but always a winner.  Make as much as you want to feed yourself or to feed a crowd. Love garlic?  Add a bunch.  Only like garlic?  Keep it minimal.  I like it really garlickyso I usually use 2-3 big cloves for about 1 1/2 cups of broccoli.  The trick is to make sure your garlic is just slightly crispbut not burnt.  keep your heat lowand remove the pan from the flame when the edges just start to turn golden.

You can use this basic idea to serve any kind of steamed veglike steamed green beanscarrotscaulifloweror pattypan squashes.  This recipe is a great way to dress up those broccoli stems - just peel themand cut into slices or spearsand steam.  Feel free to add herbs or other seasonings or spices.  It is ultimately flexibleand ultimately tasty.  And since it is ready in a matter of minutesit fits into just about anybody's schedule.

On a different noteI am excited to report I made two very exciting purchases: a julienne peeler and a mandoline.  I found them on saleand had to get them.  

The julienne peeler is by OXOand cost all of $3.99 on sale.  It looks just like a Y-shaped vegetable peelerbut instead of a smooth peeling surfaceit has a zig zagtoothy blade. You use it just like a vegetable peelerand it makes these lovely little *perfect* julienne strips.  Whoa.  I'm picturing zucchini noodles.  I'm picturing lovely slaws and salads.  I'm picturing perfect strips of carrot and cucumber in nori rolls.  I'm picturing unusual things like shoestring parsnip fries.  


As for the mandolinethis one is by Kuhn Rikonand it has a double edged blade and a nice little hand guard.  I found it for $9.99which made me happysince it is regularly $20.  It only has one thickness settingbut the slices are nice and thin and will allow me to make perfect shaved beet salads and homemade yuca fries...  Plusit is bright greenmy favorite color. As long as I can use this thing without mandolining my fingerswe'll be all set.  


Kitchen gadgets ROCK MY WORLD. And so does garlicky broccoli.  Sowithout further delay...


yield is flexible...

chopped broccoli (florets and/or peeled stems)

thinly sliced garlic cloves

olive oil

salt & pepper

optional: vitamin C crystals (or lemonif you tolerate citrus)

 Slice garlic cloves into very thin chip-like slices. Coat a small saute pan with olive oiland heat over medium-low heat.  Add garlic slicesand cook until just golden.  Be careful - you don't want to burn them or they will turn bitter!  Remove from heat. 

While garlic cookssteam desired amount of chopped broccoli until just tender.  You can use a steaming basketor if you don't have oneput a small amount of water in a saucepanbring to a boiland add broccoli.  If your water is boilingyour broccoli shoudl be tender in just a few minutes.

Add steamed broccoli to saute pan and stir to mix with garlic chips and coat with oil.  Sprinkle with salt and pepperand if desireda light dusting of vitamin C crystals (or lemon) for a tart and tangy bite.  

Done!  Serve hotat room temperatureor even cold.  Good every which way.

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