PCC Italian Broccoli
Bring a large pot of salted water to a rolling boil. Blanch broccoli in small batches for about 2 to 3 minutes; immediately cool under running water. Let dry thoroughly in colander.
Heat a pan over medium heat for 2 minutes, or until hot. Add olive oil, garlic, red pepper flakes and black pepper. Sauté garlic until soft but not brown, about 1 to 2 minutes. The garlic will be noticeably whiter when it is ready but it will not yet be brown. Refrigerate until fully cool.
Toss cold, dry broccoli with cold oil and garlic mixture.
Adjust seasoning with salt if necessary.
PCC Deli recipes were created initially for large-scale, commercial use. We've done our best to scale them down for the home kitchen, converting measurements, etc. but we can't promise they're perfect. If you discover a better method or measurement while making the dish, please feel free to share your feedback in the Comments section below the recipe. Thanks and happy cooking!
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