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Broccoli with Garlic, Pepper Flakes and Basil

4 Servings

20 minutes

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In this recipe, we cook broccoli florets and stems in a scant amount of well-seasoned water into which a little butter has melted. Once the broccoli is just tender, we uncover the pan and allow the water to reduce over high heat, concentrating the seasonings. The butter that’s left after the water evaporates clings to the pieces, adding richness and flavor.

4

Servings

Tip

Don't cut the broccoli unevenly. The more uniform the pieces, the more evenly they cook. And don't use a narrow pot, which can cause uneven cooking because the pieces will be piled too densely. The wide diameter of a Dutch oven (10 to 10½ inches is a good size) allows the pieces to fit comfortably, with most at least partially submerged in liquid.

20 minutes

Ingredients

  • 3

    tablespoons salted butter, cut into 2 or 3 pieces

  • ½

    teaspoon red pepper flakes

Directions

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