Broccoli Recepies

SICILIAN BROCCOLI

• 1-2 pounds broccoli
• 6-8 cloves garlic, sliced
• 1/4 teaspoon hot red pepper flakes
• 1/2 teaspoon kosher salt (or to taste)
• 1/3 cup extra virgin olive oil or enough to coat

Slice broccoli into long portions, each with a stem and a "tree top". Slice directly through the "trunk," including a small section with each piece. Steam broccoli in a steamer or by placing in a large covered skillet with a small amount of water. Cook broccoli only until it attains a bright green color, then remove from heat. Broccoli will still be firm and may appear not to be completely cooked. This is as it should be, as the broccoli with continue to cook when removed from heat. Pour on the olive oil, very thinly sliced garlic, hot pepper and salt to taste.
Place all into a refrigerator container and marinate overnight. Serve cold or at room temperature. This is a wonderful accompaniment to any main course on a hot summer day!

Note: It's crucial not to overcook the broccoli in this dish, and you might overcook it very easily if you don't keep a close watch. When properly cooked, the broccoli will be "al dente" and a beautiful bright green color. If You broccoli is wilted and olive green, it's overdone!

BROCCOLI CASSEROLE

• 3 pounds broccoli, cooked
• 2 cups rice, cooked
• 21 ounces cream of mushroom soup
• American cheese, sliced
• salt, to taste

Mix cooked broccoli, rice, cream of mushroom soup and salt together. Spread mixture in a 9 x 13 pan. Arrange sliced cheese on top of mixture. Bake at 350 F until cheese melts. Serving Size: 8

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