Deviled Broccoli

IMG_3825.JPGI can’t remember where I first saw this recipe, years ago.  Tonight I recreated it and it was as good as I remember!  I ate it all up before I remembered to take a picture.

9/21/14:  Made it again tonight with the following changes, and remembered to take a picture!  I used whole wheat instead of white whole wheat flour, used some cauliflower with the broccoli, put two peeled, halved garlic cloves in the olive oil while it was heating.  The cauliflower was pretty good – not near as good as the broccoli.

1 crown broccoli, cut into spears, blanched, then cut into florets, then florets halved (you can do this step way ahead)
2 Tablespoons olive oil
1/4 teaspoon kosher salt
1 Tablespoon white whole wheat flour
red pepper flakes and black pepper to taste

Heat the olive oil in a medium-sized skillet over medium heat.  Dry the broccoli and place them on a dinner plate in a single layer.  Sprinkle with the salt, then sprinkle with the flour, being sure to coat the florets well.  When the oil is just starting to smoke, add the seasoned and floured broccoli in a single layer and let cook on one side until browned and crusty.  Turn and brown the other side.  Add black pepper and red pepper flakes to taste.  Serve and devour.  Fabulous.


Published in: on September 19, 2014 at 4:54 pm  Comments (1)  

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  1. […] Good Lasagnas:  Beef & Proscciuto, and Mushroom Caesar Salad with homemade garlic croutons Deviled Broccoli Country […]

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