Tuesday, January 4, 2011

Broccoli for all Seasons

Why doesn't summer, and the farmers' market, come right after Christmas?  This question is not for you people in parts of the country that have year-round markets.  You know who you are.  I want to be in your position.  Hmmm, maybe that would be a good vacation theme--just start in January traveling to areas where one could feast on locally grown produce (especially tomatoes) for a few days.  I can see the headline in the travel magazines--"Locavore Destinations".

After the delicious indulgences of the past few weeks, I'm craving simplicity.  A bunch of broccoli was enticingly tucked into one of the crisper drawers.  It was green and fresh and not in need of being swathed in a cheese sauce.  I do that--some kind of sauce--fairly often.  In fact, at the end of one of our long-distance moves while sitting on the floor and dining on a large yet unpacked box, my four-year old, viewing his microwaved broccoli, turned to me and asked "where is the hollandaise?"!!  

Here's our favorite broccoli dish for any season.  I photographed it in the pan because my husband, in passing, mentioned that it would be nice to have it hot.  Maybe I've been lingering too long over those food styling moments?

Broccoli sauteed with garlic

1 bunch fresh broccoli (about a pound)
2 tsp finely chopped garlic
1/4 cup olive oil
2 Tbsp. chopped flat leaf parsley

1.  Place the broccoli spears into boiling salted water until they can easily be pierced with a fork--about five to seven minutes.  Drain immediately and set aside.  This can be done several hours ahead just don't refrigerate.
2.  In a skillet large enough to hold the broccoli in one layer, saute the garlic in the olive oil over medium heat until it colors slightly (about a minute).  Add the broccoli, salt and parsley and saute lightly for two to three minutes.

Serve hot.