Slow-Cooked Broccoli
Serves 4 to 6.
Note: This technique also produces delicious results with Brussels sprouts and cauliflower. Feel free to try different flavors after it's cooked. Try drizzling it with a little balsamic vinegar instead of lemon, or substitute Cheddar cheese for the Parmesan. From Beth Dooley.
• 2 bunches (about 2 to 2 1/4 lb.) broccoli
• 1/4 c. olive oil
• 3 garlic cloves, cut in half
• Generous pinch crushed red pepper flakes
• Coarse salt and freshly ground black pepper
• 1 tbsp. fresh lemon juice