Serves 4
Crisped garlic is addictive—and a healthy way to get the salty crunch you might seek from, say, potato chips—which is why you should incorporate it into as many dishes as you can. Here, I toss it with broccoli and pepperoncini, but use your imagination: It is hard to go wrong using it with any vegetable.
6 cups broccoli florets, blanched and shocked (see here)
½ cup extra virgin olive oil
4 cloves garlic, thinly sliced
4 pepperoncini, seeds removed, thinly sliced into rings
Kosher salt
Fresh ground black pepper
Pinch chile flakes
Juice of 1 lemon
Warm the broccoli in the microwave and transfer to a platter.
Heat the olive oil in a large skillet over medium heat. Add the garlic and pepperoncini and season with salt and pepper.
As the garlic browns, add the chile flakes and sauté until fragrant, about 10 seconds. Pour over the broccoli, finish with a squeeze of lemon juice, and serve warm.