Broccoli with Caramelized Garlic and Pumpkin Seeds

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I was going to a Passover Seder at the home of a long-lost childhood friend who I would be seeing for the first time (except that then I ran into her on the street randomly the week before – such is NY!) and I was supposed to bring a vegetable. Well what is more appropriate than something from my Southern Living Farmer’s Market Cookbook??

– Toast ~1/2c pumpkin seeds and set aside (or forget them completely on your counter and have to buy pre-roasted ones on your way to the Seder the next day, no big deal) The original recipe calls for pine nuts, but I couldn’t find them at the store I was at
– Slice a ton of garlic thinly (I did like 14 cloves)
– Melt a stick of butter (yup) and a little grape seed oil (or they said olive) and fry the garlic over medium-high heat until it starts to brown
– Add in broccoli florets (I used a little over 2 bunches of broccoli for this)
– Add in salt and red pepper flakes
– Cook until the broccoli is soft, which they say is 8 minutes, but was definitely longer
– When you’re ready to serve, add in the seeds!

So this recipe calls for a LOT of butter, but it doesn’t end up being too much, taste-wise. And it went over well!

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