Pearl Bailey’s Jean’s Broccoli

I love Pearl’s way of pimping up broccoli and I am trying to perfect this easy side dish as I eat A LOT of these little green trees.  The version I did today was good, but I think I can double the garlic next time.

I’m experimenting with black garlic paste as a little time saver, I have a jar of this in my fridge and I love it.  I could eat it vast amounts from it directly from a spoon.  Easily.   I used some of this in place of the sliced garlic.

I’ve written about Pearl’s cookbook before, it is, without a doubt, the funniest cookbook I own.  I love it with a passion.

Once the testing for Murder, She Cooked is done, I’m going to delve into Pearl’s culinary world a bit more.  Everything I’ve tried from her book has been fab.  Here’s the broccoli recipe, with a few notes about quantities I used for today’s version.  I will double up the garlic next time and report back.  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.

I had about 190g broccoli and I used 1/2 teaspoon garlic granules and 1/2 teaspoon black garlic in place of the sliced garlic.  I can definitely double this next time.  I ate the whole bowlful standing up in my kitchen with a bit of Worcestershire sauce sprinkled over.  I am such a GOURMAND!