
Kerri Glassman’s Sautéed Broccoleaf

Kerri Glassman’s Roasted Kalettes

How To Make Pork & Veal Meatballs with Fregola Pasta By Scott Co…

Sautéed Asparagus Tips and Peas

Keri Glassman’s Chickpea Flat Bread

Sara Moulton's Broccoli Gratin

Broccoli Rabe (Rapini) with Ricotta Salata

Melissa d'Arabian’s Thanksgiving Spaghetti Squash

David Burke's Broccoli Purée

How To Make Mushroom and Crispy Tofu Ramen Bowls By Rachael

Mushroom, Herb and Shallot Cottage Cheese Mini Quiches
Ingredients
- 1 bunch BroccoLeaf, stemmed and chopped into 1/4- to 1/2-inch slices
- 2 to 3 tablespoons olive oil
- 2 cloves garlic, grated or finely chopped
- 2 to 3 tablespoons water
- Salt and pepper, to taste
- 1 teaspoon crushed red pepper flakes, optional
Yield
Serves: 4 as a side
Preparation
Heat a large skillet over medium-high heat. Add olive oil, two turns of the pan, and heat until it ripples. Add garlic and cook for 1 minute, or until it starts to brown. Add the Broccoleaf and stir it with the garlic. Add water and cover the pan so Broccoleaf can steam, about 2-3 minutes. Once the Broccoleaf is bright green, season with salt, pepper, and crushed red pepper flakes.