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.