4 cloves garlic
3 Tablespoons best olive oil
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 teaspoon onion powder
1/16 teaspoon crushed chili pepper
3 Tablespoons unsalted butter
2 Tablespoons water
Dip: 2 Tablespoons soy sauce (I prefer Kikkoman) and 1 teaspoon honey
Trim leaves and stems of broccoli. Cut tops bite size. Rinse in a colander. Peel and chop onions and garlic. Preheat your largest skillet. Add olive oil. When it starts to ripple in the pan, add the chopped onions. Stir as needed to keep from sticking. Grab the handle and shake the pan to redistribute. When onions start to brown, add salt, black pepper and onion powder. Stir vigorously.
Add chopped garlic, chili pepper, butter and broccoli. Stir to coat the broccoli and then add water. Turn heat to medium low and cover pan. Stir every 2 minutes. After 10 minutes, taste broccoli to test if it is cooked through, but still firm, turn off the heat. Remove the lid.
Dip: Mix soy sauce and honey in a bowl. Micro 20 seconds. Serve warm.
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