SKILLET-BROWNED BROCCOLI WITH PAN-TOASTED GARLIC

WEIGHTING THE BROCCOLI WITH A SECOND SKILLET AS IT COOKS HELPS IT DEVELOP A CRISP, CARAMELIZED EDGE.

START TO FINISH 30 minutes

• 3 large broccoli heads with stem ends attached
• 3 Tbsp. olive oil
• ½ tsp. salt
• ¼ tsp. black pepper
• Olive oil (optional)
• 3 Tbsp. thinly sliced garlic
• Sea salt (optional)

1. Cut broccoli heads lengthwise into 1-inch-thick slices, cutting from the bottom of the stems through the crown to preserve the shape of the broccoli (reserve any florets that fall away for another use). Brush both sides of broccoli slices with the 3 Tbsp. oil. Sprinkle with salt and pepper.

2. Heat an extra-large oven-going skillet over medium heat. Place half of the broccoli in the hot skillet and weight down with a medium heavy skillet. Cook 3 to 4 minutes or until browned. Turn slices over, weight them down, and cook 3 to 4 minutes more or until browned. (For more tender broccoli, cook over medium-low heat 5 to 6 minutes per side.) Remove broccoli from skillet; keep warm. Repeat with remaining broccoli.

3. If necessary, add additional oil to hot skillet; add garlic. Cook and stir over medium-low heat 2 minutes or until lightly toasted.

4. Sprinkle broccoli with the toasted garlic and, if desired, sea salt. MAKES 8 SERVINGS.

PER SERVING 79 cal., 5 g fat (1 g sat. fat), 0 mg chol., 174 mg sodium, 7 g carb., 2 g fiber, 3 g pro.