This Roman dish, which pairs beautifully with pork chops, can be made with regular broccoli, broccoli rabe, or romanesco. Dana Bowen, our executive editor, compiled a comprehensive roundup of traditional Roman side dishes, or contorni, in our April 2010 issue.
- 1⁄4 cup extra-virgin olive oil
- 1 bunch (about 1 lb.) broccoli, stemmed and cut into florets
- 3 cloves garlic, smashed
- 1⁄2 tsp. crushed red chile flakes
- Kosher salt, to taste
- Heat oil in a 12″ skillet over medium-high heat. Add broccoli; cook, turning occasionally, until lightly browned, 6–8 minutes. Sprinkle in 2 tbsp. water; add garlic; cook until golden, 2–3 minutes. Add chile; cook until toasted, about 2 minutes. Season with salt.