Easier-Than-You-Think Twice-Cooked Broccoli
get cooking. BONUS RECIPE
Recipe by Mollie Katzen
© 2009 by Tante Malka, Inc.
Yield: 4 servings

This double process is a wonderful way to cook broccoli. First you blanch large pieces in boiling water, after which you can store the broccoli for up to 5 days in the refrigerator. (Added benefit: It lasts longer after this cooking process, and takes up less room than when raw.) Then, just before serving, you give it a delicious warm-up in gently heated garlic- (and possibly also ginger-) infused olive oil for a perfect finish.

You can also follow this process with green leafy vegetables, such as kale, collard greens, spinach, or escarole. Blanch them (with stems removed, but otherwise uncut) for only 30 seconds and skip the cold water rinse. Squeeze out all the moisture, and pack them into tight little green rolls. When it comes time to serve them, just slice the packed rolls with a sharp, separate the cut leaves with your fingers, and give them the hot olive oil bath for about 5 minutes. Your guests will think you are brilliant!

1 pound broccoli
2 to 3 tablespoons extra-virgin olive oil
1 teaspoon minced or crushed garlic
Upto 1 tablespoon minced ginger (optional)
1/4 teaspoon salt (or to taste)
Freshly ground black pepper to taste
Crushed red pepper to taste (optional)
A handful of coarsely chopped, toasted walnuts for the top (optional, but highly recommended!)
  1. Bring a large pot of water to boil. In the meantime, trim and discard the tough stem end of the broccoli, and slice the rest lengthwise into about 6 hefty spears.
  2. When the water boils, lower the heat to a simmer, and plunge in the broccoli for 2 minutes if you like your vegetables tender-crisp, and for 3 minutes if you like them tender-tender.
  3. Drain in a colander, and then run the broccoli under cold running water to cool it down. Drain thoroughly, then dry the broccoli first by shaking it emphatically, and then by patting it with paper towels. Transfer to a zip-style plastic bag, seal it, and store until use. When you want to finish the broccoli and serve it, take it out of the refrigerator and let it come to room temperature.
  4. About 15 minutes before serving time, place a large skillet over medium-low heat and add the olive oil. While you are waiting for it to heat, cut the broccoli into smaller pieces (whatever size and shape you prefer).
  5. When the oil has become warm (about 3 minutes later) add the garlic (and ginger, if desired) and the broccoli, and heat it in the oil, turning it with tongs every few minutes. Continue with this for 5 to 8 minutes (possibly even a little longer) until the broccoli is heated through, cooked to your liking, and delightfully coated with the garlic, possibly ginger, and oil.
  6. Add salt and pepper to taste, plus a sprinkling of crushed red pepper and toasted walnuts, if you like, and serve hot or warm.