Folks love this recipe, whether or not they’re broccoli fans. It’s dressed like a salad, with a nice little tang from the vinegar. It adds something green and healthy to meaty mains like this one, and we also love it with Mama’s Hamburger “Hobo Sacks” (page 7) and Smothered Pork Chops and Rice Bake (page 22).
Recipe information
Yield
serves 4
Ingredients
2 tablespoons olive oil
1 1/2 teaspoons red wine vinegar
1 garlic clove, minced
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 pound broccoli, cut into bite-size florets
Preparation
Step 1
To make the dressing: In a small bowl, whisk together the olive oil, vinegar, garlic, salt, and pepper.
Step 2
Using a steamer basket over a large pot of boiling water, steam the broccoli for 5 to 7 minutes, or until tender. Transfer the broccoli to a serving bowl. Pour the dressing over the broccoli and toss to combine.
[The Deen Bros. Take It Easy](http://astore.amazon.com/epistore-20/detail/0345513266) by Jamie Deen, Bobby Deen, and Melissa Clark. Copyright © 2009 Jamie Deen, Bobby Deen, and Melissa Clark. Published by Random House Publishing Group. All Rights Reserved.
Jamie and Bobby Deen grew up in Georgia—first in Albany and then in Savannah—and, like many Southerners, they have always considered cooking and food a big part of their lives. When their mother, Paula Deen, started a sandwich delivery business in 1989, the boys took charge of deliveries. As the business grew into The Lady restaurant, they continued to help. Then, in 1996, the trio opened The Lady & Sons Restaurant to resounding success. They haven't looked back since. They regularly appear on ABC's Good Morning America and had their own Food Network show, Road Tasted.
Melissa Clark has written for The New York Times, Food & Wine, Travel & Leisure, and Real Simple and has collaborated on twenty-one books.
