Broccoli is my default vegetable. It always seems like the healthy option. I eat it a lot. I do love Yul Brynner’s method of jazzing up the green stuff, but my word, Pearl’s way of doing things, is even better. Oh yum. Very, very tasty indeed. I’m going to perfect this!
Seen here with Robert Quarry’s Chicken a la Vera – recipe for this coming soon…
Jean DiMaio was a friend of Pearl’s, and Pearl says: “Broccoli was never really part of my bit until I tasted the broccoli that Jean made. Here’s how she does it:”
Separate the stems so that you have medium sized pieces, wash thoroughly and sprinkle with salt, pepper, and garlic powder. Set it aside. Heat some oil in a fairly deep and wide pan. Chop a little garlic into the oil and brown it, then remove the garlic pieces. Add the broccoli to the pan, but be careful because the water on the broccoli may pop when you place it in hot oil. Once it is in the pan, sprinkle a little more water on the broccoli, cover the pan and let it steam until the broccoli is tender, turning when necessary. This is especially good if you allow the broccoli to brown in the oil, but you must watch it very closely or it will burn.
Mmmmm. Garlicky broccoli – absolutely lovely, thanks Pearl!