Broccoli Strascinati (Sautéed Broccoli with Garlic and Chile)

Photo: Murray Hall • Food Styling: Jessie YuChen. Photo: Murray Hall • Food Styling: Jessie YuChen

Strascinati, which means “dragged,” refers to a technique for sautéing in olive oil with plenty of garlic and chiles. This Roman side dish, which pairs beautifully with porchetta or pork chops , can be made with regular broccoli, broccoli rabe, or broccoli romano, known in the U.S. as romanesco.

Featured in “ Roman Contorni ” by Dana Bowen.

Yield: 2–4 Time: 15 minutes

• ¼ cup extra-virgin olive oil
• 1 lb. broccoli, stemmed and cut into florets
• 3 garlic cloves, smashed and peeled
• ½ tsp. crushed red chile flakes
• Kosher salt

Instructions

1. To a large skillet over medium-high heat, add the oil. When it’s hot and shimmering, add the broccoli and cook, turning occasionally, until lightly browned, 6–8 minutes. Sprinkle in 2 tablespoons of water, then add the garlic and cook until golden, 2–3 minutes. Add the chile flakes and continue cooking until toasted, about 2 minutes more. Season to taste with salt and serve immediately.