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Categories:Viewed: 43 - Published at: 6 years ago
Ingredients
- Kosher salt
- Green vegetable, cleaned and prepped as desired
- Extra virgin olive oil
- 1 or 2 cloves garlic or to taste, smashed
- Pinch of crushed red pepper
Method
- Bring a large pot of well-salted water to a boil.
- Set up a large bowl of well-salted ice water.
- Toss the veg into the boiling water and let the water return to a boil.
- As soon as it does, test the veg for doneness by tasting a piece.
- If it is cooked as you like it, carry onif not, continue to cook it for another minute or two.
- (How crisp or tender you like your vegetables is a matter of tasteYOU BE THE JUDGE!)
- When the veg is cooked to your liking, remove it from the boiling water and plunge it IMMEDIATELY into the ice water; swish it around so it cools completely.
- When the veggies are COLD, remove them from the ice water and let the water drain off or pat them dryotherwise theyll splatter when they hit the hot oil.
- (Everything up to this point can be done ahead of timelike yesterday.)
- Coat a large saute pan with olive oil, toss in the garlic and red pepper, and bring the pan to medium-high heat.
- When the garlic is golden and very aromatic, 2 to 3 minutes, remove it from the pan and ditch itit has fulfilled its garlic destiny!
- Toss the veggies into the pan, stir to coat them in the oil, and cook until just warmed through.
- Season with salt and taste to make sure theyre delicious.
