Cooks' Note
Look for broccoli with tight, bright purple-green florets; the appearance of little yellow flowers indicates broccoli is past its prime and might be bitter. You can get 100 percent of your U.S.RDA for vitamin C and 10 percent of vitamin A by eating just a 1⁄2 cup of cooked broccoli.
Recipe information
Yield
serves 4
Ingredients
1/2 cup water
1 teaspoon salt
3 large stalks broccoli, cut into 1-inch florets
1 tablespoon olive oil
4 cloves garlic, peeled and crushed
1 small jalapeño pepper, cored, seeded, deveined, and minced
1/4 cup balsamic vinegar
Preparation
Bring the water to a boil in a 3-quart saucepan. Add the salt and broccoli. Bring back to a boil and boil until the broccoli is crisp tender, about 3 minutes. Drain and set aside. Meanwhile, combine the oil, garlic, and jalapeño pepper in a medium skillet over medium heat. Sauté until the garlic has just begun to brown, 1 to 2 minutes. Add the broccoli and vinegar, reduce the heat to medium-low, and cook for 2 minutes.
