Tdg Broccoli A La Romana

• 1-2 pounds small broccoli spears.
• 2-3 cloves garlic, crushed and chopped
• 2 tsp NM red chile (or fresh ground Espelette pepper if you can get it)
• 2 tbsp crushed dried corn tortillas (or breadcrumbs if you can eat wheat)
• Olive oil

1. Trim the base of the spears and make a lengthwise cut in the base so they cook more quickly.
2. Boil 2" of water in a large pan and add the broccoli spears. Cover and steam briskly until not quite tender. Drain.
3. In a large saute pan, heat 2-3 tbsp olive oil. Add the garlic and cook without browning. Add the chile, stir, and add the drained broccoli. Stir gently, cover and cook over medium low wthout browning for 3-5 minutes. Add the crumbs, stir through, cook a few moments more on low. Sprinkle with a pinch of salt and serve.

broccoli, garlic, red chile, corn tortillas, olive oil

Taken from www.epicurious.com/recipes/member/views/tdg-broccoli-a-la-romana-50152892 (may not work)