BROCCOLI WITH OLIVE OIL,
GARLIC & LEMON

Makes 4 to 6 servings

Garlic-infused oil is a little something simple to jazz up an every-night side dish. This broccoli recipe takes just two steps: blanching the broccoli and making the oil. Don’t cook the broccoli in lemon juice or the acid will turn the broccoli brown.

When making the paste, it is important the garlic be mashed to a paste. Garlic paste has an even finer texture than minced garlic. To make the paste, place the side of a chef ’s knife on the garlic clove and give the knife a quick whack with the heel of your hand. Remove the garlic skin. Trim the tiny root and place the garlic on the cutting board. Give it a few chops and then sprinkle it with salt. (The salt acts as an abrasive and helps chop the garlic.) Continue chopping. Then, using the side of the chef ’s knife like a palate knife, press firmly on the knife and crush the garlic, a little bit at a time.

1 large head broccoli

Coarse salt

2 tablespoons olive oil

2 garlic cloves, mashed to a paste

Juice of ½ lemon

Zest of ½ lemon

Coarse salt and freshly ground black pepper

• Discard the tough lower third of broccoli stem. Peel the remaining stem and cut crosswise into 1.4-inch-thick slices. Divide the broccoli into florets. Bring a large pot of water to a boil. Season with salt and add the broccoli. Cook until al dente, about 3 minutes. Remove with a slotted spoon and place the broccoli in a bowl.

• In a small sauté pan over medium heat put the oil, garlic, lemon juice, and zest. Season with the salt and pepper to taste. Heat the garlic mixture just until fragrant, 45 to 60 seconds. Drizzle the oil over the broccoli and toss to coat and combine. Taste and adjust for seasoning with salt and pepper. Serve immediately.