Broccoli with Garlic

I thought this was good, a nice garlicky flavor, and not difficult to make. I had it warm the night I made it and cold the next day. Like the other reviewers, I thought it tasted better warm.

I followed bhnyc’s advice to cook the garlic slowly and also to serve the broccoli warm or room temperature instead of cold. I placed a large sieve colander in the big pot to boil the broccoli in and then it was easy to remove the colander with broccoli to the sink to cool it just enough with running water. The cooked garlic cloves on top made all the difference and it was a nice departure from my usual micro waved plain broccoli. The family seemed even more appreciative.

This is easy to make and tastes really good. Shocking the broccoli in ice water gives it a beautiful green color. Make sure to drain the broccoli well. The garlic takes a lot longer to cook than the recipe indicates but is so worth the time. I like to cook it really slowly so it doesn't brown too fast.

The leftover garlic oil and garlic are nice spread on bread. I served this with rosemary bread.

I do prefer this at room temperature or warm. I am not such a fan of it cold.