I’m dropping in today to share with you a very simple, quick, yet incredibly flavorful side dish you can have on the dinner table in minutes. Still made from scratch, very health-conscious, a touch spicy (the spice level is well within your control though), Matt and I scarfed the entire plate when I made this for dinner!
I’ve been cooking seriously for quite a while now, and sometimes I’m still amazed at how much flavor can be coaxed out of not that many ingredients in a very short amount of time. But, this is one of those dishes that proves it can be done! Fortunately for us all.
Enjoy this one guys, it’s just soooo easy and delicious!
1 tbs olive oil
2 garlic cloves, sliced paper thin
2 tsp capers, drained
¼ tsp crushed red chile flakes, or to taste
2 tbs unsalted butter, divided
1 to 1 ½ lbs. broccoli, florets only (save the stems for this delicious dip!)
Kosher salt, to taste
Heat the oil and 1 tbs butter in a large frying pan over high heat. As soon as the butter is melted, add the garlic, capers and crushed red chile flakes and cook for 30 seconds, until just fragrant. Add the broccoli and a pinch of kosher salt and toss to coat. Cook, stirring frequently, until the broccoli is cooked through and starting to char on the edges, about 5 minutes. Add enough water to coat the bottom of the pan. Shake the pan around or stir to coat the broccoli. When the water has mostly evaporated off, and this will take less than 1 minute, shut off the heat and add the remaining tablespoon of butter and swirl to melt and coat.