Charred Broccoli with Garlic Caper Sauce

Charred Broccoli with Garlic Caper Sauce

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!

Charred Broccoli with Garlic Caper Sauce

Charred Broccoli with Garlic Caper Sauce

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.

Charred Broccoli with Garlic Caper Sauce

Enjoy this one guys, it’s just soooo easy and delicious!

Charred Broccoli with Garlic Caper Sauce

{One Year Ago: Chocolate Peanut Butter Doughnuts}
{Two Years Ago: Butter Pecan Ice Cream}

Source: slightly adapted from Keys to the Kitchen by Aida Mollenkamp

Ingredients:
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

Directions:
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.
Serve immediately.

6 responses to “Charred Broccoli with Garlic Caper Sauce

  1. What a coincidence! I just made a similar charred dish using broccolini last night. With ginger, a quick de-glaze with coconut aminos, and a sprinkle of sesame seeds.

    it was wonderful

    I agree with you, amazing what a simple recipe can deliver if you use the right technique!

    • Texan New Yorker

      Thanks so much Sally! Funny you should mention broccolini, this recipe actually called for that instead of broccoli florets, but the day I shopped for ingredients, the broccolini at my store was looking rather sad, so I had to substitute. Your broccolini dish sounds so amazing too!

  2. what a yummy healthy side – beautiful colors!

  3. Thanks for sharing this recipe!

    • Texan New Yorker

      Oh of course, it’s so delicious!! Thank you so much for stopping by Aida! I love your book, everything has been a home run.

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