Garlic Broccoli

As spring approaches, the garlic that I planted in the garden last October is starting to poke up in rows from beneath its blanket of leaves.

I look forward to using the abundance of garlic from my garden as I cook throughout the year. In late spring I will grill garlic scapes – the stalks that support the flowers – with olive oil and a sprinkle of sea salt. Cloves from the newly harvested crop will be crushed and brushed on bread with olive oil and grilled to make bruschetta with juicy summer tomatoes. Pesto made in the heat of the summer will be frozen to be used throughout the year on pasta, to cover fish, in panini with fresh mozzarella, in ravioli, and on pesto pizza fresh out of the oven. In winter I will lightly brown a few cloves to make garlic broccoli as a side dish, as in the recipe below.

This past October, I planted an obscene amount of garlic – some 160 cloves – which hopefully will provide 160 heads in July. I will reserve those with the fattest cloves – maybe 40 heads – for the following year’s crop. The rest I will store for use throughout the year. In fact, as this year’s crop begins to emerge in the garden, I am just finishing the last few heads of garlic harvested last summer. And garlic from my garden is far superior to that purchased at a supermarket, which was bred for longevity, not flavor, and was likely shipped from China. At its freshest mine is sticky and fragrant, and you need much less of it than the store-bought variety.

If you ever have the chance to get locally grown garlic, perhaps from a neighbor with a garden or at a farmer’s market, jump at the opportunity. And if you have your own garden, you should definitely plant some. While many people might think that’s it’s not worth growing, and it does take a little planning since it is planted the fall before harvest, garlic is one of my most successful and cherished crops. Those of you with a garden, I encourage you to break apart a head and plant the cloves next fall. There really is a difference.

Garlic Broccoli

This is a simple and quick recipe that I learned from my father. It makes a perfect side dish to roasted or grilled meats, or a plate of pasta. If you prefer broccoli rabe, it makes a fine substitute.

4 servings, about 15 minutes

2 Tbsp. olive oil

4 – 5 cloves garlic, peeled and lightly smashed

½ tsp. crushed red pepper flakes, optional

1 bunch broccoli trimmed and cut into 2-inch size pieces, stems included

1 tsp. kosher salt

1. Cut broccoli into 2-inch size pieces and place in a colander.
2. Heat the oil on low in a large, heavy pot with a lid. Add the garlic and cook slowly, uncovered, stirring occasionally until starting to brown on all sides, about 5 minutes.
3. Wash broccoli in colander just before cooking it, allowing most of the water to drain, while still keeping the broccoli moist. The water that remains will help steam the broccoli while it is cooking.
4. Turn heat to high, add chili flakes if using and stir. Allow to cook for about 30 seconds, then add broccoli, sprinkle with salt, and stir. Cover and cook, stirring as needed to prevent burning, until done, about 3 or 4 minutes. If broccoli seems like it might be burning, add a tablespoon or two of water.

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