Ok, I know what you’re thinking. She overcooked the broccoli and her camera broke…all on the same day. Or after reading that maybe you thought, wait, what?! That undistinguishable mush is broccoli?! I concede both points, it is overcooked and it is broccoli. But hear me out, there’s a method to my madness, I promise. (And despite the appearance of these pictures, my camera didn’t break, lol!)
During undergrad school, I lived in dorms where the food was less than stellar and the only available kitchen was a kitchenette (read: mini stove and sink) that was always dirty (layers of grease on the stove, a sink full of someone’s dirty dishes…you know how it goes in college dorms) and was shared by the entire floor. So when Carrot Couture, one of my genetics class study buddies, invited me to eat dinner at her house with her family on Sundays, it was a deliciously welcome change. Her family was Italian and had a built-in personal chef – her grandmother!
Carrot Couture’s grandmother (who spoke only Italian but understood a little English) would make all kinds of Italian feasts, like veal osso buco and spaghetti with homemade gravy and meatballs. My absolute favorite side dish that she made was this broccoli (really, it’s incredible…the pictures obviously don’t do it a shred of justice, lol!). The first time I tasted it, I was giddy with glee and told my friend that I’d never had broccoli that tasted so good. I asked what kind of broccoli it was and her grandmother laughed and said “Italian”, as if naturally, that was the only explanation I needed. I tried to get her recipe, but it was really more of a method than anything else (grandmothers are notorious for cooking by feel and not writing down their recipes…perhaps this is why they are usually better cooks than their successors?), so I had to use trial and error to determine the amounts. Years later, I still make my version of this dish in honor of her…of course hers was better, but mine still isn’t too shabby.
Quick Serving Tip: This is great eaten as a side dish to just about anything, but it can also be turned into a fantastic appetizer very easily. To do so, thinly slice a baguette, drizzle with olive oil, and toast in the broiler, then top the toasted bread with this broccoli and some freshly shaved Parmigiano-Reggiano cheese. Seriously amazing!
Spicy Garlic Broccoli (Italian Broccoli)
(Yield: 4 servings)
4-5 c broccoli florets
Olive oil
1 large clove garlic, minced
Generous pinch crushed red pepper flakes (more or less to taste)
Salt and pepper
Fill a medium-sized saucepan with water and bring it to a boil, then add a generous amount of salt to the boiling water. Boil broccoli for 60 seconds, then transfer to an ice bath to cool; strain broccoli.
Dry out the saucepan, then add enough oil to generously coat the bottom and turn the heat on medium-high to high. Add broccoli, then add garlic, crushed pepper flakes, and a pinch of salt and pepper. Sauté 8-10 minutes or until broccoli is starting to turn brown in places and disintegrate, stirring every so often. Season to taste with salt and pepper and serve.
I’m Faith Gorsky, the writer, cook, and photographer behind An Edible Mosaic. My goal is to inspire you to get in the kitchen and try something new! Feel free to 
Broccoli is one of the few things I am picky about. For some reason, I am not a big fan of cooked broccoli. But I love it raw. Is that weird? I realize I should probably get over some of my personal food hangups to give my future kids a healthy and balanced diet. And let them decide for themselves what they’re going to be picky about! ;)
as far as i’m concerned, broccoli can never be overcooked. the mushier and more indistinguishable it is, the better. :)
This is so much like how we eat brocoli. We boil it just like you and then toss it with lemon-garlic-olive oil- salt mixture.Yours can be a good change for us. Thanks!
I love love love broccoli! I’m liking the addition of the pepper flakes, a little kick probably does it good. Aren’t grandma’s amazing like that?! For some reason everything they cook always tastes a bit better than anyone else could make it. Another fabulous recipe Faith!
Great, the right recipe for me :-) and the picture is good!!! Broccoli always appeal to me (I am Italian after all!).
XX
Alessandra
I can do you one more better. Cava”deals” as it is known in Italian-American homes across the US, is that broccoli with fresh cavatelli, lots of parmesan cheese and garlic. Maybe a little chicken stock but most assurably pasta water. One of the best pasta dishes you will ever eat.
I loved the appetizer option. We are big artichoke dip fans and i think this dip with cheese on toasted bread would be delicious.
HA! Looked perfect to me though that’s how I make my broccoli.
~ingrid
These simple recipes are the best, Faith. Olive oil and garlic added to any vegetable is fabulous!
So funny! I have several close friends that are Italian so I have had broccoli this way on several occasions…usually with a bit of lemon added. Looks delicious :)
So funny! I have several close friends that are Italian so I have had broccoli this way on several occasions…usually with a bit of lemon added. Looks delicious :)
P.S. Happy Sunday
I love broccoli cooked in this fashion and your picture does it justice! And, like Magic of Spice, if I have some fresh lemon to squeeze over it, I do. But if not, it’s still delicious..
When I first saw the picture I thought “yum”, which is not a word that usually rushes to mind with broccoli. I’m sure we’d love this :)
I grew up on mushy broccoli, and it’s still my favorite way to cook it. I didn’t know it was Italian! :)