Suzanne Goin's Italian Broccoli with Garlic, Shallots, & Chilli

NOTE: The photo above is how the dish turned out in the My Last Supper kitchen, and may look different than as envisioned by the original chef.

NOTE: The photo above is how the dish turned out in the My Last Supper kitchen, and may look different than as envisioned by the original chef.

INGREDIENTS:

Serves 4

  • 2 ½ tbsp plus 2 tsp salt
  • 1 ½ lbs baby Italian broccoli
  • ½ cup extra-virgin olive oil
  • 3 gloves garlic, thinly sliced
  • 2 shallots, thinly sliced
  • 1 tsp fresh thyme leaves
  • 1 chili d’arbol, thinly sliced on the bias

DIRECTIONS:

  • Bring 1 gallon water to a rolling boil with 2 ½ tbsp of salt.  Blanch the broccoli for 1 to 2 minutes until just al dente, then cool on a platter or sheet pan (baking tray).
  • Heat ¼ cup of olive oil in a large, heavy-bottomed sauté pan over high heat.  Add the garlic, shallots, thyme, and chili.  Cook for a few minutes until the shallots are translucent and just starting to caramelize. Add the broccoli and 1 tsp of salt.  Toss or stir well so that the shallots do not brown.
  • Add the remaining ¼ cup of olive oil and sauté for 2 minutes, tossing often.  Season the broccoli with the remaining 1 tsp of salt.
Melanie Dunea