This way of cooking broccoli opens a whole new world of flavors for one of the most available vegetables. Make a medley in the skillet by cooking cauliflower, zucchini, or other cut-up vegetables at the same time. And even reluctant vegetable eaters (we have a few in my family) find broccoli irresistible with my creamy garlic sauce.

Yield: Six Servings

Ingredients
1 1/2 to 2 pounds fresh broccoli on the stem.
One quarter cup extra-Virgin olive oil
six plump cloves garlic, sliced
1/4 teaspoon salt, plus more to taste
1/4 teaspoon dried peperoncino (hot red pepper flakes)

How to Make.

Rinse and drain the broccoli heads and cut apart all the main branches where they joined or are attached to a central stem. Separate the broccoli clusters in a medium-size florets, 2 to 3 inches wide at the top. If they are whiter, sliced them lengthwise. Cut their long stems so the florets are about 4 inches long.

Peel the tough removed from the stem pieces and sliced them lengthwise in half, or in quarters if they are thick. You can also peel or slice off the tough fibrous layer of the large branches and central stems and sliced up the fresh coriander for-inch sticks. Discard all dry and hard broccoli pieces.

Set the skillet over moderate heat, pour in the oil, and strew in the garlic. Cook the garlic slices for about 5 min., with an occasional shake. When they’re lightly caramelized, dump the broccoli pieces into the skillet, sprinkle the salt and peperoncino all around, and pour in half cup water.
Cover the pan, raise the heat slightly, and cook for 5 min., shaking the pan a couple of times. Lift the cover and toss everything very well, then cover again.

Let the broccoli. Cook another 3 to 5 min. And poke or taste a piece to check the tenderness. Cook longer covered. If you wanted softer. Remove from the heat and uncover the pan as soon as the broccoli is cooked through and still slightly colored. Serve right away, in a pool of creamy garlic sauce to hungry guests!

• 1/2 cup cider vinegar
• 3/4 cup sugar
• 1/2 Tsp salt
• 1/2 Tsp mustard seeds
• 3 Tbs vegetable oil
• One 16oz package broccoli slaw
• 2 small Gala apples, chopped
• 1/2 cup raisins (optional)

Combine first 4 ingredients in small saucepan.  Bring to a boil.  Boil until sugar dissolves.  Remove from heat.  Once cooled, gradually whisk in oil.

Combine broccoli slaw and remaining ingredients in large bowl;  add vinaigrette, and toss well.  Cover and chill 3 hours.

Tip: This attractive slaw is a bit on the sweet side.  If desired, reduce sugar to 1/2 cup.

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