Garlicky Broccoli

Adapted from “Dr. Andrew Weil’s Broccoli” on Food.com.

Serves 4

This is a good recipe because it is delicious served hot, but also delicious chilled, with lemon juice squeezed over it, which means the leftovers are worth having. You can cook the broccoli so it is crunchy, soft, or somewhere in between, whichever way you like it. I do broccolini this way too, trimming off the bottom ends and following the same directions.

1 head broccoli, cut into florets
2 to 3 cloves garlic, smashed
1 to 2 tablespoons olive oil
¼ cup water
Maldon Salt, to taste
Lemon wedges, for serving cold, optional

Put the broccoli florets in a pan that has a lid. Add the garlic, olive oil, and water. Bring to a boil, cover, reduce the heat, and cook for about 10 minutes, or until the broccoli is done the way you like it.

The liquid should have evaporated by then, leaving you with olive-oil-coated, garlicky broccoli. Sprinkle with Maldon Salt to taste.

Serve hot, or chill and serve cold with lemon juice squeezed over it.