4 Tbsp. olive oil
5 garlic cloves, sliced
1/4 tsp. red pepper flakes
1/2 chicken bouillon cube, crumbled
2 lbs. broccoli (1-inch pieces with stems)
1/2 cup of broccoli cooking water
salt to taste
Florets of brilliant green, savory with bouillon, and just a little bite from the red pepper flakes. Got leftovers? Reinvent: try throwing leftover broccoli in the blender with a little bit of cream for a fabulous - and pretty healthy - pasta sauce.
Bring a pot of water to boil, add broccoli, cook 2 minutes. Reserve 1/2 c. of cooking water, then drain broccoli and set aside.
Pour oil into large saute' pan set on medium heat and cook garlic and red pepper flakes for 2 minutes. Add par-boiled broccoli pieces; toss until well coated with oil. Cook for 2 minutes. Add the reserved broccoli water and the bouillon cube and bring to a boil. Reduce heat and simmer, with pot lid just slightly ajar, for 10 minutes. Add salt to taste. Enjoy! -Diana
(Add a touch of cream, a bit of chicken stock and a couple of pulses in a food processor, and you have a fabulous pasta sauce!)
Submitted by Diana Bogue Contributed on: and modified on Saturday May 15th, 2010