Rachael Ray Every Day

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Credit: Photography by Misha Gravenor

Recipe Summary

prep:
15 mins
cook:
1 hr
total:
1 hr 15 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a medium saucepan, bring 2 cups milk, the whole garlic cloves, bay leaves and 1/4 tsp. salt to a boil over medium heat. Boil until the liquid is reduced to 1 cup, about 40 minutes. Discard the bay leaves. Pour into a sieve set over a bowl and use a wooden spoon or spatula to press the soft garlic through. Whisk the sauce until smooth, then whisk in 1/4 cup EVOO; season with salt.

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  • Meanwhile, separate the broccoli into 2- to 3-inch florets on their stems; trim the stems to about 4 inches long. Peel the tough skin from the stems, then halve each lengthwise.

  • In a large skillet over medium heat, cook the sliced garlic in the remaining 1 tbsp. EVOO, stirring, until lightly browned, 5 minutes. Add the broccoli; sprinkle with the crushed red pepper and 1/4 tsp. salt. Pour in 1/2 cup water; cover and cook, tossing occasionally, for 10 minutes, adding 1/4 cup water at a time as needed if the broccoli sears (it should be tender but still bright, and the pan should be dry). Uncover and remove the pan from the heat.

  • To serve, reheat the garlic sauce. Thin with more milk if desired. Serve the broccoli in a pool of the sauce.

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