Today the broccoli obsession continues.
Here is a list of the best (by best I mean most delicious and healthfully prepared) places in Los Angeles to order broccoli:
M Café, Beverly Hills and Hollywood (roasted with flaxseed and Miso)
Porta Via, Beverly Hills (simply grilled with olive oil and lemon)
Lemonade, locations all over LA (ricotta, champagne vinaigrette)
Whole Foods, hot bar (roasted broccoli and garlic)
The Farmshop, Brentwood (roasted with chilies and olive oil)
Here is an outstanding recipe that is simple, delicious and easy to make. Either a great snack or when combined with a protein and a carbohydrate is a balanced meal. (Suggested pairing: grilled chicken sausage and whole wheat penne; tuna salad on whole wheat bread; brown rice and a sunny side up egg.)
1⁄4 cup extra-virgin olive oil
1 bunch broccoli (about 1 lb.),
stemmed and cut into florets
3 cloves garlic, smashed
1⁄2 tsp. crushed red chile flakes
Kosher salt, to taste
1. Heat oil in a 12″ skillet over medium-high heat. Add broccoli; cook, turning occasionally, until lightly browned, 6–8 minutes. Sprinkle in 2 tbsp. water; add garlic; cook until golden, 2–3 minutes. Add chile; cook until toasted, about 2 minutes. Season with salt.