Garlic broccoli - a recipe for a delicious side dish in a pan 🥦

Kitchen appliances and utensils:cooker (hob), cutting board, pan with a capacity of 3 l, colander, frying pan, kitchen scales, measuring cup, knife, tablespoon, wooden spatula.

Ingredients

Step cooking

1. Boil in a pan 2 liters of water, add 0.5 tbsp. l salt. We sort broccoli (500 g) into inflorescences, cutting off the hardest lower parts of each. We rinse in running water. You can soak the inflorescences in salt water for 30-40 minutes to get rid of pests - caterpillars and bugs.
   
2. Carefully put the broccoli in boiling water, bring to a boil again and cook for 2 minutes.
   
3. We discard the cabbage into a colander and rinse with cold water (you can lower the inflorescences in cold water for 5-7 minutes), let drain. Thanks to this procedure, broccoli will retain elasticity and a fresh green color.
   
4. Grind 2-3 cloves of garlic.
   
5. In a pan, heat 2-3 tbsp over medium heat. l vegetable oil.
   
6. Reduce the heat and fry the chopped garlic for 1 minute.
   
7. Add broccoli inflorescences to the garlic and cook, stirring occasionally, 4-5 minutes.
   
8. We spread the broccoli with garlic on a plate and serve as a side dish for fish or meat. Enjoy your meal!
   

Useful Tips

• Broccoli is a very healthy dietary product. This cabbage satisfies hunger and reduces appetite, is rich in vitamins, and contains only 20-30 kcal per 100 g.
• People suffering from gout should not often consume this cabbage, as it contains purines, which provoke exacerbations of this disease.
• It is best to eat elastic inflorescences of a saturated dark green color with a purple hue - such a vegetable contains a lot of beta-carotene, which is very useful for the human body. Soft flaccid yellow inflorescences occur in overripe or stale cabbage.
• Broccoli spoils quite quickly during storage, so it is treated with nitrates. To get rid of them, before cooking, the cabbage should be washed, and then lowered into the inflorescences in cold water for 20 minutes (the water can be slightly salted to get rid of pests immediately).
• Having bought broccoli, cook it on the same day, because it does not tolerate storage, withers and turns yellow, which means it becomes less tasty and healthy.
• If you still have to leave broccoli, do not store it tightly packed in a plastic bag. It is better to cover the inflorescences with a wet towel and put in the refrigerator. In this form, it can be stored for 2-3 days without losing freshness and color.
• Store the prepared inflorescences in the refrigerator for no more than 3 days.
• You can freeze broccoli for future use: cut the stems and inflorescences into small pieces and blanch for 5 minutes in salted boiling water. Then immerse in cold water for a few minutes, fold in a colander and dry slightly, laying out on kitchen or paper towels. Pack in containers or bags for freezing and send to the freezer. Frozen broccoli can be stored for 10-12 months.

Video recipe

The video recipe demonstrates how in twenty minutes you can cook a delicious low-calorie dish with just two products.A very simple recipe, simple operations and a minimum of ingredients.