Broccoli with garlic and soy sauce

  • 1 head garlic, peeled (about 16 cloves)
  • 250ml good olive oil
  • 1 tsp crushed red chilli pepper flakes
  • 1 tsp salt
  • 4 stalks broccoli, cut into florets (about 500g)
  • 2 tbsp soy sauce
1) Put the garlic cloves and oil in a small heavy-bottomed saucepan and cook uncovered over a low heat for 10 to 15 minutes, until the garlic is brown and tender.

2) Turn off the heat and add the chilli pepper flakes and 1/2 tsp salt. Immediately pour into a heat-proof container to stop the cooking. Allow to cool to room temperature.

3) Blanch the broccoli florets in a large pot of boiling salted water for 2 to 3 minutes, until crisp-tender. Using a spider or large slotted spoon, transfer immediately into a large bowl of ice water until the broccoli is cooled – this stops the cooking and sets the bright green colour. Drain well.

4) In a large bowl, toss the broccoli with 1/2 tsp salt, 50ml of the oil used to cook the garlic, the soy sauce and 8 or more cloves of cooked garlic. Taste for seasoning and serve cold or at room temperature.

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