Broccoli and Potatoes Braised 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 dish. I learned the cooking method from Italian friends. Very little liquid is used, just what is needed to help the cooking process and prevent scorching. The method can be used with many different types of vegetables. This is a quick, easy and healthy vegetarian dish that can be made in any amount needed. For something a little different but equally delicious, see the Roasted Broccoli and Potatoes in the similar and related recipes.

Ingredients

• 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 heat. Add the garlic and cook 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, about 30 minutes, checking occasionally and adding more water if needed to prevent scorching. Before serving, remove the lid and cook off any excess moisture, allowing the vegetables to brown slightly if desired. Serve hot or room temperature.

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Pennsylvania Dutch Saying

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