A simple, classic Roman preparation of fresh broccoli sautéed in olive oil with loads of garlic and red pepper flakes, finished with Mediterranean sea salt, freshly-ground black pepper and a few shreds of soft Bel Paese.
Highly nutritious and pretty seriously delicious..
This a journal describing my efforts to eat a healthy, interesting diet on a reasonable budget. The focus here is primarily on sustainable, fresh whole foods.
No professional photographers or copy writers, no paid product reviews. Just me, a knife, an iron skillet and a cheap camera.
Eat as if your life depends on it! ™
ren @ EdibleAria . com
FDA Recalls (hardly a day goes by)
Brendy said,
January 30, 2012 at 10:02 am
Excellence personified…love Broccoli a head of Broccoli is a lot of green!!!!! I always steam it and put it in the freezer…now I will incorporate this recipe~Thanks & have a very prosperous year!!!!!!!
Ren said,
January 30, 2012 at 7:15 pm
You too, Brendy! Thanks!
Cynthia McLean said,
February 6, 2012 at 1:41 am
Love the sauteed broccoli. It’s nice to cook it and have it retain its vibrant green color. Garlic and pepper flakes are the bomb. Thanks Ren.
Ren said,
February 7, 2012 at 10:39 am
Nice green color = nutrients intact :)