It’s so nice to find a new recipe for broccoli. I like the veggie to begin with, but it’s especially helpful when you find some new way to make it that is particularly delicious.
Recently I was with a group of women friends and we were discussing eating more vegetarian dinners, and how we’re eating more vegetables. One gal said she had a cookbook that is just her favorite for veggies. Once she said the name someone else said oh yes, she had that one too. I’d never heard of it, so I went online then and there, as I was sitting in this friend’s home (from my iPhone) and ordered a used copy from amazon. Love that amazon ap! The book, by Susie Middleton, is Fast, Fresh & Green
. The book has lots of lovely photos, and my cursory look through the book had me thinking I’d try several recipes soon.
Two nights later, with broccoli to fix, I leafed through and found this recipe. I had pancetta (I buy the 4-ounce plastic boxes of the chopped pancetta at Trader Joe’s and simply stick it in the freezer), garlic and fresh thyme. The recipe suggests slices of pancetta, but I thought the little minced pieces worked just fine.
This dish was so EASY! I cut off the woody stalks of the broccoli (or it’s fine to use the pre-packaged already cut florets), then cut the broccoli into 3-inch or so lengths with some of the florets on each one. I added oil to a large pan (larger than you might think you need – the broccoli needs contact with the bottom of the pan – it will cook faster if you use a really, really wide pan). First you add the pancetta and let it shrink up some (harder to tell with the minced pancetta), then over low heat you add the garlic halves and let them sizzle just a tiny bit to get golden. If they start to brown, the flame is too high – you’re just wanting to mellow the garlic, not burn it! Then you add the broccoli and fresh thyme sprigs and stir periodically to brown the broccoli. For 4 servings, I used a 10-inch deep sided pan (about 5” high) and it was difficult getting all that broccoli to brown so it took lots and lots of stirring to keep shifting the position of the broccoli. Next time I’ll use a much larger pan (well, a 12-inch). I have a new pan in my repertoire: a 12-inch nonstick by Swiss Diamond, pictured at left (photo from their website). It’s not available at Amazon (the 12-inch specifically). I ordered it from Great News, the cookware store in San Diego that I visit frequently. I just LOVE this new pan. I don’t know whether I’ve mentioned in recent weeks that I’m no longer buying anything from ScanPan because they (apparently) aren’t standing behind their warranty. Great News has stopped carrying the brand, period. They recommended the Swiss Diamond. The difference between ScanPan and Swiss Diamond is that with the Swiss you do have to use nonstick utensils. With ScanPan you did not. Over several years I’d had to replace a ScanPan smaller frying pan because we just couldn’t get it clean. After a few weeks of use, no matter how much we scrubbed it (with nylon scrubbies) a buildup of fat or stuff would accumulate. Looked awful.
Anyway, next time I’ll use that 12-inch pan even for a smaller portion. The broccoli stems are “the problem,” if you can say there IS a problem. If you use much of the stem portion, do cut the stem in half rather than leaving it whole – it’ll never cook through. The recipe indicates the stems will still be slightly firm, and that’s fine – ours were just that – but if you don’t like anything firm, I suggest you slit the end of each cut stem (they’ll fan out and curl, but they’ll be cooked through).
What’s GOOD: how easy it was – all in one pan – even suitable for guests – the flavors are subtle, but the broccoli has a lovely bright taste. Altogether a good side; I’ll definitely make it again.
What’s NOT: you do have to keep stirring it now and then, but not constantly. You do not want the broccoli to burn, just brown. Getting the stems cooked through can be problematic, especially if you don’t like broccoli that has any crunch to it.
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Sauteed Broccoli with Mellow Garlic and Thyme
Recipe By: Fast, Fresh & Green, by Susie Middleton
Serving Size: 6
3 tablespoons olive oil
2 ounces pancetta — sliced into bite size pieces, or about 2 oz chopped
2 heads broccoli — trimmed into florets that each have a sliced side
10 cloves garlic — halved
1/2 teaspoon Kosher salt
6 sprigs fresh thyme — or 1 tsp. dry
Notes: the broccoli stems will be the slowest to cook. If you or your family don’t like firmer stems, slit each stem part way up from the bottom (so they’ll cook through). Those cut ends will curl and not look all that great, but the broccoli will be cooked. I prefer using a larger skillet (12-inches) so most of the broccoli is in contact with the bottom of the pan.
1. In a 10 or more inch wide pan with straight sides (if possible), heat the olive oil over medium heat. Add the pancetta pieces in one layer and cook until they just start to bubble and shrink, about one minute. Add garlic and cook over low heat without stirring for 2-3 minutes, until the garlic has just begun to turn golden around the edges.
2. Continuing over low heat, add the broccoli, salt, and thyme, and cook, stirring frequently, until the broccoli begins to brown (the florets will start to brown the soonest). Cook for about 20-25 minutes. If you are using fresh thyme, remove the sprigs before serving, and taste for seasoning.
Per Serving: 143 Calories; 8g Fat (46.4% calories from fat); 9g Protein; 12g Carbohydrate; 6g Dietary Fiber; 7mg Cholesterol; 467mg Sodium.

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