Recipe information
Total Time
30 min
Yield
Makes 4 to 6 servings
Ingredients
2
pounds broccoli
3
tablespoons olive oil
1
tablespoon minced peeled fresh ginger
1
/2 teaspoon salt
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Preparation
Step 1
Cut florets into 2-inch-wide pieces. Trim stems and peel with a knife, then slice crosswise 1/4 inch thick. Cook broccoli in a large pot of boiling salted water, uncovered, until crisp-tender, 3 to 4 minutes, then drain.
Step 2
Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté ginger, stirring, until fragrant, about 15 seconds. Add broccoli and salt and sauté , stirring, until just tender, 2 to 3 minutes.