Calabrian broccoli with garlic and chili in a pan are an easy and quick side dish to accompany our meat or fish dishes. They are tasty and slightly spicy.
My mom always made this recipe; she sautéed them and cooked them directly in the pan, the classic drowned broccoli, which are much heavier. However, I steam cooked them first and then briefly sautéed them in the pan so that the broccoli flower remains more intact and healthier.
Broccoli with garlic and chili cooked this way are suitable for various combinations. In addition to being served as a side dish, they can be used to prepare stuffed focaccias, savory pies, flans, strudels, or pasta condiments.
Local Calabrian broccoli is different from others, it is a variety with a smaller and more delicate inflorescence. They are really good, not found everywhere, but I am lucky to pick them fresh from my dad’s garden!
The recipe can also be made with other varieties of broccoli available in the market.
You will find many other broccoli recipes for appetizers, first and second courses by clicking on broccoli!
YOU MIGHT BE INTERESTED IN THESE RECIPES
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 2
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients for Calabrian Broccoli with Garlic and Chili
- 2.2 lbs broccoli
- 1 clove garlic
- to taste olive oil
- to taste salt
- 1 chili pepper
Tools
- 1 Stove
- 1 Pot
- 1 Steamer Basket
- 1 Pan
Steps for Calabrian Broccoli with Garlic and Chili
Detach the broccoli flower from the leaves; you can also use the smaller and tender leaves. Wash well under running water, then make a cross incision in the flower’s stem.
Cook the flowers with the stem down in a steamer pot with water and salt for about 8-10 minutes, depending on the size of the flower; they should be crunchy.
In a pan, brown the garlic with the oil and the chopped chili pepper. When the garlic clove has taken on color, add the broccoli and sauté them for a few minutes just to flavor them.
Stir gently, plate, and serve your broccoli!
Storage and Tips
Broccoli can be stored in the fridge in a container for about 2 days.
Great to enjoy as is or to be used for various other recipes.
They can also be cooked directly in the pan with water and sautéed at the end of cooking with oil.
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