If I were to go ‘Vegetarian’ this dish would be a staple of my diet. When I cook this dish its hard for me not to eat the whole head of broccoli. The flavors are robust, its healthy and soooo easy to make. It serves as a side dish to steak, chicken, fish, or on its own.
1 Head of Broccoli, florets broken off the stalk**
½ Cup Sundried Tomatoes
2 Cloves of Garlic, thinly sliced (more if you love garlic)
Adobo
Extra Virgin Olive Oil
1. Bring a pot of water to a boil.
2. Rehydrate the tomatoes for 5-10 minutes
3. In a skillet, over medium heat, sauté the sliced garlic. Saute for 2 minutes. If you notice the edges around the garlic getting brown lower the heat.
4. Chop up the sundried tomatoes and sauté with the garlic
5. Cook the broccoli for 1 ½ - 2 minutes. Strain and toss in with the garlic and sundried. Add some of the sundried tomatoe water (optional) and dust the broccoli with the adobo.
6. Dump contents into a serving bowl and stir to make sure the juices are dispersed. Taste and adjust.
**Those naked broccoli stalks...all the florets gone. DON'T THROW THEM OUT. They still contain nutrients. Make a pesto with them, slice them and pickle them, puree them with peanuts, cilantro, soy sauce and make a spread or dip. Just don't waste food ehh.
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