Ottolenghi's Grilled Broccoli with Chile and Garlic

Name: Ottolenghi's Grilled Broccoli with Chile and Garlic
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 serving
Ingredients: 1 bunch broccoli; 5 tablespoons olive oil; 1 large cloves garlic; 1 mild red chile; Sea salt and black pepper to taste; 2 tablespoons sliced almonds; ½ lemon

User Reviews

4.0

21 reviews

Good

Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings
4
Calories
198 kcal
Course
Side Dish
Cuisine
Mediterranean

Ottolenghi's Grilled Broccoli with Chile and Garlic

Andrew Underwood

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There are a few more steps in this recipe than just steaming your broccoli, but the end result is so much greater than the parts.

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Ingredients

Servings

1 bunch broccoli
5 tablespoons olive oil
1 large cloves garlic very thinly sliced
1 mild red chile very thinly sliced
Sea salt and black pepper to taste
2 tablespoons sliced almonds toasted
½ lemon sliced very thin

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Instructions

Preheat the oven to 350. Lay the almonds on a baking sheet and cook for 5-7 minutes until lightly toasted. Set aside.
Bring a large pot of water to a boil. In a large bowl make an ice bath (ice and water) and set aside. Meanwhile, separate the broccoli into florets. When the water boils, add the broccoli and cook for 2 minutes. Use a slotted spoon or spider to transfer the broccoli from the boiling water to the ice bath to shock it. This will stop the broccoli from cooking further -- allowing it to retain it's crispness and vibrant color. When broccoli is completely cool, transfer it to a colander and allow it to dry completely. (I actually stuck mine under a fan for 10 minutes to wick away excess moisture).
When broccoli is dry, add 2 tablespoons of olive oil, salt and pepper and toss to coat.
Place a ridged grill pan on the stove and heat it over medium high heat until very hot. Add the broccoli in two to three different batches so you don't crowd the pan. Cook in the hot pan until you get the telltale grill marks. Remove the broccoli to a large bowl and continue with the remaining florets. Transfer to the bowl.
Heat the remaining olive oil in the skillet and add the garlic and red chile. Cook for 2-3 minutes until fragrant and just beginning to brown. Remove from heat and transfer the contents of the pan to the broccoli. Add the toasted almonds and slices of lemon. Toss gently to coat with the garlic pepper oil. Arrange broccoli on a platter and serve.

Nutrition Information

Show Details

Calories 198kcal (10%) Carbohydrates 8g (3%) Protein 2g (4%) Fat 17g (26%) Saturated Fat 2g (10%) Sodium 25mg (1%) Potassium 69mg (2%) Fiber 1g (4%) Sugar 1g (2%) Vitamin A 855IU (17%) Vitamin C 55.2mg (61%) Calcium 42mg (4%) Iron 0.6mg (3%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 198 kcal

% Daily Value*

Calories	198kcal	10%
Carbohydrates	8g	3%
Protein	2g	4%
Fat	17g	26%
Saturated Fat	2g	10%
Sodium	25mg	1%
Potassium	69mg	1%
Fiber	1g	4%
Sugar	1g	2%
Vitamin A	855IU	17%
Vitamin C	55.2mg	61%
Calcium	42mg	4%
Iron	0.6mg	3%