This is an easy, healthy side dish I make in the house a few times a month. I like to use pre-cut organic broccoli florets from either Whole Foods or Trader Joe’s as a time saver. I infuse the olive oil with garlic, red pepper flakes and herbs before drizzling it over steamed broccoli. Yes, you can just saute everything together in one pan as a time/dish saver but I find the flavor is better when you make an infused olive oil separately. Take leftovers and throw on a salad or in an omelette. All measurements are approximate so always feel free to adjust to your own tastes and shoot me message if you have any questions.

About 6-8 cups of broccoli florets (I use two 10 oz. packages of broccoli florets)

1/4 to 1/2 cup of olive oil (enough to completely coat broccoli)

4-5 large cloves of garlic minced

1 tsp of red pepper flakes

1 tsp of dried oregano

1 1/2 tsp of dried basil

1 tsp of onion powder or 1 tablespoon of minced shallot

salt and pepper to taste

Steam broccoli until just fork tender (al dente). Be careful to not over-cook the broccoli or else it will be complete mush when you re-heat and toss with the olive oil mixture. Unless you want mashed broccoli then by all means cook away. I’ve done this on many occasions by mistake and it is not received well in my home. Anyway! Remove from heat and drain water completely. Set aside. In a separate pan, slowly heat olive oil over low/medium heat, but do not let it bubble. Add garlic, red pepper flakes, oregano and basil. Let it sit in warmed olive oil for about 8-10 minutes or until garlic is softened but not browned which can give garlic a bitter taste. Drizzle over broccoli and toss over medium-high heat until heated through. Salt and pepper to taste.