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1
Cut the tough ends off the broccoli stalks.
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2
Peel the stalks with a vegetable peeler or paring knife up to the florets.
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3
Cut each head of broccoli lengthwise into two or three spears, depending on the thickness of the stalk.
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4
(The cut stalk should be no more than 1/2 inch thick at its widest point.)
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5
Blanch the broccoli spears in a large pot of boiling salted water 3 minutes.
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6
Drain in a colander, reserving 1/2 cup of the cooking liquid if not using chicken stock.
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7
Heat the olive oil in a wide skillet over medium heat.
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8
Whack the garlic cloves with the flat side of a knife and toss them into the oil.
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9
Cook, shaking the pan occasionally, until lightly browned, about 2 minutes.
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10
Add the broccoli and season lightly with salt and 1/4 teaspoon crushed red pepper.
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11
Turn in the oil until coated.
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12
Pour in the stock or water, cover the skillet tightly, and cook until tender, about 8 minutes.
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13
Check the broccoli once or twice as it cooks, adding a tablespoon or two of stock if the liquid evaporates.
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14
Taste the broccoli, and season with additional salt and red pepper if you like.
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15
Serve immediately.
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16
Cauliflower: Cut out the thick center stem and pull off the leaves.
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17
Cut the cauliflower into large florets, each with some of the stalk attached.
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18
Blanch the cauliflower florets in abundant boiling salted water 3 to 4 minutes, depending on the thickness of the stalk.
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19
Drain, reserve 1/ 2 cup of the cooking water if not using Chicken Stock, and proceed as in the above recipe.
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20
Asparagus: Snap off the tough ends of the stems and peel the remaining part of the stalks.
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21
Blanch the asparagus in abundant boiling salted water 3 minutes.
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22
Drain, reserve 1/2 cup of the cooking water if not using Chicken Stock, and proceed as in the recipe.
