Broccoli and Potatoes with Olive Oil and Garlic
Serves 4 as a side dish, 2 as a main dish
I love this broccoli recipe and usually serve it as a main dish, although it is equally appropriate as a side. I learned the cooking method from Italian friends. It is a cross between braising and steaming, using very little liquid, and can be used with many different types of vegetables.
This is a quick, easy, healthy and delicious vegetarian dish that can be made in any amount needed. For something a little different, see the roasted broccoli and potatoes in the similar and related recipes links.
- 1/4 cup olive oil
- 4 large cloves garlic, finely chopped
- 2 pounds broccoli, tough ends removed, remainder cut into florets and small pieces of stems
- 1 pound potatoes, cut into 1/4-inch slices
- Salt and pepper to taste
- Water as needed
Heat the olive oil in a large skillet or sauté pan over medium-high heat. Add the garlic and sauté just until softened, about 1 minute. Add the broccoli, potatoes, salt and pepper; stir to combine. Add just enough water to put some moisture in the pan. Cover and cook until vegetables are tender, checking often and adding more water as needed, about 30 minutes. Before serving, remove the lid and cook off any excess moisture, allowing the vegetables to brown slightly if desired. Serve hot or room temperature.