This bright green side dish is a recipe I made often in the early years of my marriage after stumbling upon Ina Garten’s very first cookbook. While she used olive oil in a similar preparation, avocado oil works beautifully here because of its extremely high smoke point. It’s a simple yet delicious way to dress up broccoli and can be served hot or at room temperature.
If you are a garlic fan like I am, you will find many more ways to enjoy the leftover fried cloves as well as the oil. The next time I make spaghetti, I will be sure to share a family favorite!
- 2-3 heads garlic (or about 40 cloves), separated and peeled
- 1 cup olive or avocado oil
- 1 teaspoon kosher salt
- 6-8 cups fresh broccoli florets (from 3-4 stalks)
- 12-15 fried garlic cloves (see recipe below)
- 2-3 tablespoons oil from cooking garlic
- Sea or kosher salt and freshly ground pepper
- Put the garlic cloves and oil in a small heavy-bottomed saucepan. The exact number of garlic cloves is not important. Just make sure there is enough oil to cover.
- Bring to a boil and then reduce to a simmer. Cook, uncovered, for 10-15 minutes, watching closely, or until the garlic is tender and golden brown.
- Turn off the heat and stir in the salt.
- Pour into a heat-proof container to stop the cooking. (A Mason jar or old jelly jar works well.) Allow to cool and then cover and store in the refrigerator.
- Store in the refrigerator for up to four days or freeze if you haven’t used by then. Bring to room temperature prior to using.
- Bring a pot of water to a boil, and then add the broccoli. Cook for 2-3 minutes or until crisp-tender. Drain and immediately plunge into a bowl of cold water. This will stop the cooking process and retain the broccoli's bright green color. Drain well.
- Toss the broccoli with the fried garlic and the oil. Add a light sprinkling of salt and pepper.
- Serve warm or at room temperature. This recipe may be prepared ahead and refrigerated.
Fried Garlic makes the most amazing Parmesan Garlic Bread, too.