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Broccoli with Garlic and Soy Sauce


  • 1 head Garlic peeled, about 16 cloves

  • 1 cup good Olive Oil

  • 1 teaspoon crushed Red Pepper Flake

  • 1 teaspoon Kosher Salt

  • 4 Stalks Broccoli cut into florets (8 cups of florets)

  • 2 tablespoons Soy sauce


  • 1.

    Put the garlic cloves and oil in a small heavy-bottomed saucepan. Bring to a boil and cook uncovered over low heat for 10 to 15 minutes, until the garlic is browned and tender. Turn off the heat and add the red pepper flakes and 1/2 teaspoon salt. Immediately pour into a heat-proof container to stop the cooking. Allow to cool to room temperature.

  • 2.

    For the salad, blanch the broccoli florets in a large pot of boiling salted water for 2 to 3 minutes, until crisp-tender. Drain well and immerse immediately into a large bowl of ice water until the broccoli is cooled. This process stops the cooking and sets the bright green color. Drain well.

  • 3.

    In a large bowl, toss the broccoli with 1/2 teaspoon salt, 1/4 cup of the oil used to cook the garlic, the soy sauce, and 8 or more cloves of cooked garlic. Taste for seasonings and serve cold or at room temperature.

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